Glorious Italian Stuffed Green Chiles- Tis the Season!

1. 1

   Preheat oven to 350 degrees.

2. 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. 3

   Try to keep the peppers intact as much as possible, with only one split for filling.

4. 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. 5

   Place about 1 c of the sauce in bottom of appropriate sized baking dish (depending on how many you're making).

6. 6

   Place peppers, seem side down, in baking dish.

7. 7

   When finished filling peppers, place them in pan, side by side.

8. 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. 9

   Place pan(s) in center of oven, bake for approx 30 minute, or until sausage is done.

10. 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. 11

    Probably best to let set for 5 min or so before you try to serve it.

12. 12

    Great served with garlic bread, a good salad & a nice Italian red wine.

* Per serving · 4 servings · Values may vary.

No additional tips available.