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Sausage-Stuffed Cabanella Peppers

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Submitted by: Miranda Postle

 

A mixture of pork sausage, ricotta cheese, crushed croutons, onion and garlic is stuffed inside cabanella peppers, placed on a bed of rice with canned tomato soup, and baked.
 

Ingredients

  • 6 medium to large Cabanella Peppers
  • 1 bag of garlic and cheese croutons
  • 2 Packages of mild country pork Sausage, cut up
  • 1 medium onion, chopped
  • 2 to 3 cloves of garlic, crushed
  • 1 container of Ricotta Cheese
  • Parsley flakes
  • 2 cans of Campbells condensed tomato soup
  • 1 box of Minute rice

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Method

Clean and seed all peppers; slice down center on one side. Crush croutons to make crumbs. In a bowl combine crumbs with sausage, onion, parsley, garlic, and ricotta cheese; mix well. In a medium sized baking pan combine Minute rice and one can of tomato soup (mixed with water). Spread evenly over bottom of pan. Take your cleaned peppers and stuff them with the sausage mix; lay the peppers on the bed of rice. Take second can of tomato soup but do not mix with water. Spread it evenly on top of peppers. Bake at 350 degrees until sausage is completely done and peppers are soft.

 

Notes: You may have some left over sausage mixture; simply roll into balls, place around peppers, and bake.

 

Number of Servings: 6- 10

 

Submitted by: Miranda Postle ()

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