Chili and Roasted Garlic Stuffed Peppers
(19 ounces) Johnsonville® Chile and Roasted Garlic Sausage
(10 ounces) frozen chopped spinach, thawed and squeezed dry
(4 ounces) shredded Italian blend cheese
Preheat oven to 375°F.
In a skillet, cook the sausage until no longer pink.
Add the spinach, marinara sauce and 1 cup of cheese.
Cut the top off of each pepper and scoop out insides.
Place peppers on a microwave safe plate. Microwave for 2-3 minutes or until tender.
Fill peppers with sausage mixture. Place large peppers in a greased baking dish.
Sprinkle with remaining cheese.
Bake for 20 minutes or until heated through.
TIP: For a fun appetizer, use mini sweet bell peppers instead of large peppers, omit the microwave heating step. Place mini stuffed peppers upright in muffin cups while baking.