Sausage Stuffed Green Peppers
.
Yield
8 servingsPrep
10 minCook
40 minReady
55 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | pound |
italian sausage
casing removed |
*
|
| 1 | medium |
onions
chopped |
|
| 1 | teaspoon |
oregano
dried, crushed |
|
| 1 | cup |
mozzarella cheese, non-fat
shredded |
*
|
| 4 | medium |
green bell peppers
seeded and cut in half lengthwise |
|
| 2 | cups |
sauce
Traditional Italian |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 453.6 | g |
italian sausage
casing removed |
*
|
| 1 | medium |
onions
chopped |
|
| 5 | ml |
oregano
dried, crushed |
|
| 237 | ml |
mozzarella cheese, non-fat
shredded |
*
|
| 4 | medium |
green bell peppers
seeded and cut in half lengthwise |
|
| 473 | ml |
sauce
Traditional Italian |
* |
Directions
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℉ (200℃) for 40 minutes or until the peppers are tender
