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Prego® Sausage-Stuffed Green Peppers

Prego® Sausage-Stuffed Green Peppers

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Campbell's Kitchen

Campbell's Kitchen

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

BLONDIENEG
10

BLONDIENEG

8/4/2009

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.

allyanne
9

allyanne

1/20/2009

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!

Sarah Mollenkopf
8

Sarah Mollenkopf

2/25/2009

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....

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