Tuesday, October 16, 2012

Stuffed Hot Peppers with Tomato Cream Sauce

Stuffed Hot Peppers with Tomato Cream Sauce

1 Lb Cup Ground Italian Sausage
1 (8 ounce) Package Cream Cheese, Softened
3/4 Tablespoon Garlic Salt
3 Tablespoons Grated Romano Cheese
1 Teaspoon Dried Oregano
1 Teaspoon Dried Basil
1/3 Cup Italian-style Dry Bread Crumbs
1 Tablespoon Olive Oil
6 Hungarian Hot Peppers
1 8-Ounce Can Tomato Sauce
2 Tablespoons Flour
1 Cup Half and Half or Light Cream

Preheat oven to 350 degrees F 

Cook sausage over medium high heat until evenly brown. Drain, crumble and set aside.

In a medium bowl, mix together the sausage, cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.

Cut a slit in the side each pepper and carefully remove seeds.

Stuff the peppers with the sausage mixture. 

Pour tomato sauce into bottom of baking pan and put peppers on top of sauce.  Bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.

Remove peppers from pan.  Stir flour into tomato sauce, scrape up any crispy bits and mix in.  Pour in cream and stir until thickened, put pan on stove top if more heat is needed.  (I used a Pyrex pan and no additional heat was required.)

Server peppers with sauce.

Note: If you want to skip the sauce, then cook without the tomato sauce and disregard flour and cream instructions.

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