Prego® Sausage-Stuffed Green Peppers Recipe - Allrecipes.com
Prego(R) Sausage-Stuffed Green Peppers Recipe
  • READY IN 1 hr

Prego® Sausage-Stuffed Green Peppers

Recipe by  

"A savory combination of sweet Italian sausage, onion, oregano, and mozzarella cheese is tucked into tender green peppers and topped with Prego® Traditional Italian Sauce for a hearty, traditional classic."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  1. 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.
  2. 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.
  3. Bake at 400 degrees F for 40 minutes or until the peppers are tender.
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Footnotes

  • Serving Suggestion: Serve with garlic and cheese toast. For dessert serve tiramisu.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

This was very very good- and very simple too! It is almost fool-proof. I tried this and was unsure how it would turn out since I had never done stuffed peppers without rice before. It was hit though- I did add garlic and basil to the sausage when it was cooking. I also cooked the peppers as specified, but then added cheese to the top and let them broil for 1 minute for a cheesy top. The left over's tasted great for lunch the next day too!

 
Most Helpful Critical Review
Aug 04, 2009

I made the recipe just as called for and it was pretty good. I think next time I might mix some of the sauce in with the meat before I stuff the peppers because I am a huge tomato sauce lover - and I think it would help to tie the flavors of the dish together better. Overall a good recipe - my husband loved it. I served it with fresh garlic bread.

 
Feb 25, 2009

I tried this recipe tonight and really enjoyed it. I used ground beef instead of sausage and sprinkled all the cheese on top instead of mixing it in. It was nice to not have to cook the peppers ahead of time....

 
Apr 18, 2011

I cook on top of the stove in a covered pan, increase the sauce to about 3 cups simmer on med for about 35-45 min. This is a better method for the hotter months when you don't want to turn the oven on. Check often to make sure the pepper bottoms aren't burning.

 
Oct 29, 2010

Extremely easy to make. Leaves a delicious aroma too lol. I used a Creamy Spinach sauce instead of Prego. Still delicious.

 
Nov 04, 2011

OMG!! How good is this!! I love this recipe! I've recently gone off grains, but love, and I mean love stuffed peppers. Since I no longer eat rice, I decided to search and try to find a recipe without. Man am I glad I did! I modified somewhat, but I don't think it detracts from the original recipe as submitted. I used half breakfast sausage, half lean hamburger, because I didn't have enough of either. Also didn't have the Prego sauce, so I made my own Italian sauce with homemade tomato sauce and spices. Other than that, I stuck to the recipe. Anybody who likes stuffed peppers, will L.O.V.E. this recipe. Give it a try...you won't regret it. AMAZING!

 
Aug 19, 2011

This is the first time I've made Stuffed Peppers, and this recipe is very quick and easy. I used all the ingredients it asked for and it came out perfect. Only with one, I added a little crushed pepper flakes, because I like mine a little spicey. I LOVE this quick and easy recipe!!

 
Jul 01, 2011

This recipe was great, but I changed a few things about it. I did not use any oil, I used hot sauage, and added some spicey Busch's beans to the mix to make it a little more healthy and filling. I don't like regular stuffed green peppers but these were excellent!

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 15.7 g
  • 5%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 852 mg
  • 34%

* Percent Daily Values are based on a 2,000 calorie diet.

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