Italian Sausage Stuffed Peppers

  • 2 (12 oz) packages Klement's Hot or Mild Italian Ground Sausage
  • 1 tbsp vegetable oil
  • 1/2 red pepper chopped ribs and seeds removed
  • 1/2 yellow pepper chopped ribs and seeds removed
  • 1/2 green pepper chopped ribs and seeds removed
  • 1/2 cup onion chopped
  • 2 cups tomato sauce
  • 5 oz Mushrooms chopped
  • 1 tsp dried oregano leaves crushed
  • 1 1/2 cup rice cooked
  • 1 cup (4 oz) shredded part-skim mozzarella cheese
  • 4 to 6 medium peppers (green, red or yellow) tops and seeds removed
  • Cook rice according to package directions.
  • Heat the oven to 400 °F
  • Add the Klement’s Italian Sausage to a 10-inch skillet over medium-high heat. Cook until well browned, stirring often to separate meat. Drain and remove from skillet.
  •  In same skillet, add oil and stir in the chopped peppers, mushrooms, and oregano. Cook until the vegetables are tender. Remove skillet from heat, and stir in the prepared pasta sauce and cheese, cooked sausage, and rice.
  • Remove from heat then add in cooked rice.
  • Arrange the peppers, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the peppers. Cover the baking dish.
  • Bake for 40 minutes or until the peppers are tender.


Print Share