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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 degrees. | 2. Make sure your roasted chilies are peeled, seeded & rinsed, you can leave on the stem, BUT by removing the seeds, veins, & stems you assure less heat is left in the peppers. | 3. Try to keep the peppers intact as much as possible, with only one split for filling. | 4. Fill each pepper with the uncooked bulk Italian Sausage until filled, but where the pepper will meet at the seem, close pepper back together. | 5. Place about 1 c of the sauce in bottom of appropriate sized baking dish (depending on how many you're making). | 6. Place peppers, seem side down, in baking dish. | 7. When finished filling peppers, place them in pan, side by side. | 8. After you have placed Peppers in pan, cover top with amount of sauce you prefer, but you do not want them swimming in sauce. | 9. Place pan(s) in center of oven, bake for approx 30 minute, or until sausage is done. | 10. Remove from oven, cover top with cheese & return to oven for an additional 15 minutes, or until top is melted & bubbly, but Not tough & brown. | 11. Probably best to let set for 5 min or so before you try to serve it. | 12. Great served with garlic bread, a good salad & a nice Italian red wine. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green chili pepper	1 -2		roasted	0.0	0.0	0.0	0.0
bulk italian sausage	1 -2	lb		0.0	0.0	0.0	0.0
marinara sauce	24 -32	ounces		0.0	0.0	0.0	0.0
mozzarella cheese	1	lb	grated	1469.641	123.46799999999999	61.5072	81.0571

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.