Recipes using "garlic powder"

Sausage Stuffed Mini Sweet Peppers

Sausage Stuffed Mini Sweet Peppers
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DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Sausage Stuffed Mini Sweet Peppers
Print Recipe
DiRusso's Sausage Stuffed Mini Sweet Peppers are the perfect appetizer to put out at your next party. Perfect for game day noshing or entertaining at home. Kind of like a tamed down version of jalapeno poppers…but better since Sausage Stuffed Mini Sweet Peppers are not spicy at all, so they’re perfect for kids or anyone that doesn’t eat spicy foods.
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Servings Prep Time
3 People 30 Min
Cook Time
30 Min
Ingredients
  • 16 oz bag mini sweet peppers
  • 1 tablespoon olive oil
  • 4 Links DiRusso's Real Italian Sausage Approx. 1 LB Ground Sausage. Can use Sweet, Medium Hot or Hot links if desired.
  • 8 ounces cream cheese Softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Dry Parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup Shredded 3 Cheese Blend Parmesan, Romano and Asiago, or, just use Parmesan
Servings: People
Instructions
  2. Thaw 4 DiRusso's Real Italian Sausage Links (approx 1 Lb) and remove the ground sausage from the Casing.
  3. Crumble and thoroughly cook the Ground Sausage in a pan or skillet until brown.
  4. Drain grease and set aside to cool.
  5. Preheat your oven to 400° F.
  6. Wash your sweet peppers and cut each one in half lengthwise, leaving stems intact.
  7. Remove seeds and membranes.
  8. Lay each pepper down to see which way to cut, ensuring they will lay flat on your baking sheet.
  9. Place peppers on and oiled baking sheet and drizzle with olive oil to coat the peppers.
  10. Turn all peppers cut sides up, salt lightly and bake for 6 to 8 minutes to soften.
  11. In a medium bowl mix together the cream cheese, garlic powder, parsley, salt, pepper and the shredded cheese.
  12. Stir sausage into the mixture and combine well.
  13. Spoon the sausage and cheese mixture into the pepper halves and set back onto baking sheet.
  14. Sprinkle with extra cheese to your taste and bake your sausage stuffed sweet peppers for 5 to 7 more minutes or until cheese is melted.
Recipe Notes

DiRusso's Real Italian Sausage Medium Hot, Sweet, or Hot links can be used depending on your personal preference.

If you like it hot, Jalapeño Peppers can be substituted for the Mini Sweet Peppers

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Recipes

Lasagna with Mini Meatballs

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Servings
10

Servings
10

Lasagna with Mini Meatballs

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Servings
10

Servings
10

Ingredients

  • 1 pound

    DiRusso's® Italian Style Mini Meatballs

  • 1 jar (32 ounces)

    Marinara Sauce

  • 16

    lasagna noodles

  • 4 cups (2 pounds)

    ricotta cheese

  • 2 cups (8 ounces)

    shredded mozzarella cheese

  • 1/3 cup

    grated Romano cheese

  • 3

    eggs, lightly beaten

  • 1/4 teaspoon

    garlic powder

  • 1/2 cup

    fresh parsley, minced

  • 1/2 cup

    celery leaves, minced

  • 1/2 teaspoon

    salt

  • 1/4 teaspoon

    black pepper


Servings:

Instructions
  1. Preheat oven to 375°.

  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.

  3. Combine the ricotta cheese, eggs, and seasonings.

  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.

  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.

  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.

  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.

Recipe Notes
  • DiRusso's Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.

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Recipes

Stuffed Jumbo Shells with Sausage
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A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Stuffed Jumbo Shells with Sausage
Print Recipe
A hearty pasta dish that makes for a crowd pleasing meal --
Servings
10
Servings
10
Ingredients
  • 1 pound DiRusso's® Italian Sausage Links
  • 1 box (12 ounces) Jumbo Shells, uncooked
  • 2 pounds (4 cups) ricotta cheese
  • 8 ounces (2 cups) shredded mozzarella cheese
  • 3/4 cup grated Romano cheese
  • 3 egss, slightly beaten
  • 2 tablespoons fresh parsley
  • 2 tablespoons fresh celery leaves, chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (32 ounce) spaghetti sauce
Servings:
Instructions
  1. Preheat the oven to 350°F.
  2. In a skillet, cook the sausage links over medium heat, turning often, for about 20-25 minutes, or until the center of the link is not longer pink. Remove and cut the links into 1 inch slides. Set aside.
  3. Cook Jumbo Shells according to package directions. Cool in a single layer on wax paper to keep shells from sticking together.
  4. Combine cheeses, eggs and seasonings. Fill each shell with about 1-1/2 tablespoons cheese mixture.
  5. Spread a thin layer of sauce on bottom of 13 x 9 inch baking pan. Place shells in a single layer in the pan; cover with remaining sauce and the sliced sausage. Sprinkle with additional Romano cheese, if desired.
  6. Cover with aluminum foil. Bake for about 40 minutes. Let rest for 5 minutes before serving.
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