Sausage-Stuffed Green Peppers



1 tablespoon vegetable oil

1 pound sweet Italian pork sausage, casing removed

1 medium onion, chopped (about 1/2 cup)

1 teaspoon dried oregano leaves, crushed

1 cup shredded part-skim mozzarella cheese (about 4 ounces)

4 medium green peppers, cut in half lengthwise and seeded

2 cups Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce







  • Heat the oven to 400°F. Heat the oil in a 10-inch skillet over medium-high heat. Add the sausage and cook until well browned, stirring often to separate meat. Pour off any fat.

  • Stir the onion and oregano in the skillet and cook until the onion is tender. Stir in the cheese.

  • Arrange the pepper halves, cut-side up, in a 3-quart shallow baking dish. Spoon the sausage mixture into the pepper halves. Pour the sauce over the filled pepper halves. Cover the baking dish.

  • Bake for 40 minutes or until the peppers are tender.