Italian-Style Stuffed Peppers
Juliann Lucansky of Mundelein uses bulk Italian sausage in her stuffed peppers.
Steve Lundy | Staff Photographer
6 medium-sized bell peppers (any color)
2 pounds bulk Italian sausage
˝ pound ricotta cheese
12 sun-dried tomatoes, chopped
1 can (14.5 ounces) tomato sauce
1˝ cups of mozzarella cheese
Heat oven to 350 degrees.
Cut peppers in half vertically and remove the seeds. Arrange in a baking pan cut-side up.
In a skillet, brown the Italian sausage, breaking it up as it cooks.
Chop sun-dried tomatoes and stir into the pan once the sausage is completely cooked. Stir in the ricotta cheese until well combined. Stuff filling evenly into peppers; use all of the mixture over fill each of the peppers. Pour the entire can of tomato sauce over the peppers and bake, covered, for 45 minutes.
Uncover and put the mozzarella cheese on top and return to oven for 15 minutes. If you like a lot of cheese, add more.
Cook's note: If you have leftovers these freeze very well.
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