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8 servings
suggest servings
| 1 | tablespoon | vegetable oil | |
| 1 | pound | italian pork sausage | casing removed |
| 1 | medium | onion | chopped |
| 1 | teaspoon | oregano leaves | dried, crushed |
| 1 | cup | mozzarella cheese, non-fat | shredded |
| 4 | medium | green bell pepper | seeded and cut in half lengthwise |
| 2 | cups | sauce | Traditional Italian |
Heat the oil in a 10-inch skillet over medium-high heat.
Add the sausage and cook until it's well browned, stirring often.
Add the onion and oregano and cook until the onion is tender.
Pour off any fat.
Stir in the cheese.
Arrange the peppers in a 13x9x2-inch baking dish.
Spoon the sausage mixture into the peppers.
Pour the sauce over the filled peppers.
Cover the dish.
Bake at 400 degrees F for 40 minutes or until the peppers are tender
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 5% |
| Sugars 2.0g | |
| Protein 1.0g | 1% |
| Vitamin A | 5% | Vitamin C | 82% | |
| Calcium | 1% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:The familiar and popular onion is a bulb of Allium cepa, a low growing plant. Botanists classify it in either the lily family or the amaryllis family....
This is great. I have served it at two separate gatherings and everyone loves it. I use 1 lb. sage sausage and one lb. hot sausage and I use french bread.
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