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Categories:
olive oil weight Sweet yellow onion black olives tomato sauce vegetable stock bell peppers pepperoni Mozzarella cheese
Viewed: 46 - Published at: 8 years agoIngredients
- 1 Tablespoon Pure Virgin Olive Oil
- 8 ounces, weight Sweet Or Hot Italian Sausage Links, Casing Removed
- 1/4 cups Finely Diced Yellow Onion
- 2 Tablespoons Sliced Black Olives
- 1 cup Cooked Pasta (I Use Rotelle)
- 10 ounces, weight Canned Tomato Sauce
- 1/4 cups Low Sodium Vegetable Stock
- 2 whole Bell Peppers, Cut Lengthwise
- 12 slices Pepperoni (small Slices)
- 1 cup Shredded Mozzarella Cheese
Method
- Preheat oven to 375 degrees F.
- In a skillet over medium heat, add oil and Italian sausage, crumbling sausage as it cooks.
- Add onions and saute until sausage is thoroughly cooked.
- Drain grease.
- Add black olives, cooked pasta, and tomato sauce.
- Reduce heat to low and cook 34 minutes, stirring well.
- In an 8 x 8 baking dish, add vegetable stock.
- Set bell pepper halves inside dish.
- Scoop equal portions of sausage mixture into each one.
- Top each with 3 slices pepperoni and mozzarella.
- Cover dish with aluminum foil and bake 20 minutes.
- Remove foil and bake an additional 34 minutes to crisp the top.
- Serve immediately.
- We love these with crusty bread and a small green side salad with creamy Italian dressing (see my recipe box).
- Hope you enjoy!
