by Karen D. Fyke

This is the first stuffed green pepper recipe I’ve found that didn’t include rice. It’s easy to fix and very good.

1. Cut a thin slice from the top of each pepper. Cut the peppers in half and remove the seeds and white membranes. Lay the peppers in a 13”x 9” baking dish.
2. Heat the oil in a 10-inch skillet over medium heat. Add the sausage and cook until it’s well browned, stirring to break up the meat. Add the oregano and onion and cook until the onion is tender. Pour off any fat. Stir in the cheese. (To remove even more fat, repeatedly press folded paper towels onto the meat mixture to soak up the grease.)
3. Spoon the sausage mixture into the pepper shells. Pour the Italian sauce over the peppers.
COVER and bake at 400° for 40 minutes.
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© 2009 Karen D. Fyke. • All rights reserved.