• 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.

Servings: 40
Serving Size: Per Appetizer

Per Serving
Calories: 68
Cholesterol: 13 mg
Fat: 5 g
Sodium: 86 mg
Carbohydrates: 2 g
Protein: 3 g
Fiber:
Saturated Fat: N/A