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Methodist Women Bearing Casseroles: Recipe Friday

This week: SAUSAGE-STUFFED GREEN PEPPERS


1 tablespoon vegetable oil
1 pound sweet Italian port sausage, casing removed
1 medium onion, chopped (about ½ cup)
1 teaspoon dried oregano leaves, crushed
1 cup shredded mozzarella cheese (4 ounces)
4 medium green peppers, seeded and cut in half lengthwise
2 cups spaghetti sauce (16 oz can or jar)

Heat oil in medium skillet over medium-high heat. Cook sausage until browned, stirring to separate meat. Add onion and oregano and cook until tender. Pour off fat. Stir in cheese.

Arrange peppers in 3-quart shallow baking dish or roasting pan. Spoon sausage mixture into peppers. Pour spaghetti sauce over peppers.

Cover. Bake at 400 degrees for 40 minutes or until peppers are tender.


NOTE: You can also use ground chuck for this recipe -- just add some garlic. I've also seen a hamburger / sausage mix (1/2 & 1/2) for the filling.

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