- 1 roll (16 ounces) ground pork sausage
- ½ cup chopped onion
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 package (8 ounces) shredded Mexican cheese blend
- ¼ cup finely diced red bell pepper
- 3 boxes (1.9 ounces each) frozen mini fillo shells
Heat large skillet over medium-high heat. Crumble sausage into skillet., Add onion, oregano, and cumin; cook stirring frequently and using spoon to break sausage into small pieces until sausage is no longer pink, about 7 to 8 minutes.
Drain off any fat. Stir in cheese until melted. Stir in bell pepper.
Arrange shells on parchment-lined baking sheet. Spoon 1 heaping tablespoon sausage mixture into each shell.
Bake in 375°F. oven until heated through, about 7 to 8 minutes.
Serving Size: Per Appetizer
Cholesterol: 13 mg
Fat: 5 g
Sodium: 86 mg
Carbohydrates: 2 g
Protein: 3 g
Saturated Fat: N/A