Recipe Details
Ingredients
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4largeCubanelle peppers, stemmed and seeded
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1poundmild Italian pork sausage
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1(8 ounce) packagecream cheese, softened
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¼cuppasta sauce, or to taste
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2tablespoonsgrated Parmesan cheese, or to taste
Cooking Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
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Bring a large pot of water to a rolling boil. Drop peppers into the boiling water. Turn off the heat and let peppers soak until softened a bit, about 5 minutes. Remove peppers and set aside until cool enough to handle.
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While the peppers are cooling, mix sausage and cream cheese thoroughly in a bowl.
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Fill peppers with sausage mixture and place onto the prepared baking sheet. Roll any extra sausage mixture into meatballs and place alongside the stuffed peppers. Spoon pasta sauce over peppers and meatballs and sprinkle with Parmesan cheese.
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Bake in the preheated oven until sausage mixture starts to turn golden brown and an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 35 minutes.
Tips
You can use hot or mild sausage.
The baking time will vary depending on the size of your peppers.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories509 | |
% Daily Value * | |
Total Fat 42g |
54% |
Saturated Fat 20g |
102% |
Cholesterol 109mg |
36% |
Sodium 1222mg |
53% |
Total Carbohydrate 11g |
4% |
Dietary Fiber 3g |
11% |
Total Sugars 4g |
|
Protein 22g |
43% |
Vitamin C 62mg |
69% |
Calcium 103mg |
8% |
Iron 2mg |
13% |
Potassium 549mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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