• 6 Cubanelle peppers
  • 5 Johnsonville hot sausage links
  • 1 large can Hunt's tomato sauce
  • 1/2 lb. ground meat (80/20)
  • 1 green pepper (cut into thin strips)
  • 1/2 block mozzarella cheese
  • 1 package shredded mozzarella cheese
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Hot Sausage Stuffed Peppers…definitely a recipe that takes me back to my childhood…although my Mom typically used green peppers. I love the sweet, mild flavor a Cubanelle pepper brings to my version. This is rather a simple recipe, just takes a bit more time to prepare.

Place the sausage links in a pan to brown. Rinse cubanelles, cut off tops and clean the ribs and seeds from inside. Try to find peppers with no curve. Once sausages are browned, remove from pan and drain excess grease. In the same pan, add the ground meat and cook until browned. Add the green pepper and tomato sauce and allow to cook for about 10 minutes. Add the browned sausage back to the pan and allow to cook for another 5 minutes.

Here’s where the messy part comes into play. Take a sausage link out of the pan and place onto a dish, cut to size to fit inside the pepper. Add a little bit of the sauce around the edge of the inside of the pepper and place a few strips of mozzarella cheese inside. Continue to do this until the remaining peppers are filled.

Grab a nonstick baking pan and line the bottom with a bit of the sauce. Add the stuffed peppers to the pan and cover each with sauce. Cover with foil and bake at 365 for about 15 minutes. Remove foil and top with the shredded mozzarella cheese. Broil until the cheese turns brown. You can use the remaining sauce with your favorite pasta as a side dish. I used penne with this recipe.


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