Sausage Stuffed Peppers
6 medium green bell peppers
1 lb bulk sweet italian sausage
1 Medium onion, diced
1 1/2 tsp dried oregeno leaves, crushed
1 cup shredded mozarella cheese, plus extra for garnish
2 Cups Pasta sauce (I used Hunt's Traditional)
2 Tbsp breadcrumbs
Begin to cook sausage in a medium skillet over medium-high heat until browned.
Meanwhile, remove the tops of each pepper, dice up the flesh from the tops of the peppers, removing the seeds and stem.
Boil a large pot of water and place whole peppers in the boiling water. Cover and let boil for 5 minutes. Place peppers in a casserole dish with 1 cup water on the bottom of the dish.
Once sausage is browned, add onions, diced pepper and oregeno. Cook until onions become translucent. Drain off fat. Stir in cheese.
Fill peppers with sausage mixture. Pour pasta sauce over peppers evenly. Sprinkle each pepper with breadcrumbs and place in oven at 400 degrees for 35 minutes.
Sprinkle with additional mozarella and continue to bake for 5 more minutes or until cheese melts slightly.
Pairs Well With
Instead of the traditional ground beef, I decided to try sausage for a new flavor.