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. ---------------------------------------------------------------------------
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