Sausage and Potato Stuffed Bell Peppers

Sausage and Potato Stuffed Bell Peppers

2 T. canola oil, divided
4 large green bell peppers, about 2 1/4 lbs.
1 T. butter
1 bag refrigerated diced potatoes with onions, 20 oz
1 pkg. fully cooked hearty sausage crumbs, 9.6 oz, such as Jimmy Dean
1 can no salt added diced tomatoes, drained, 14.5 oz
1/2 t. garlic salt
1/2 t. hot sauce
1 cup shredded sharp cheddar cheese

Preheat oven to 350. Drizzle a large rimmed baking sheet with 1 T. oil. Cut peppers in half lengthwise. Remove and discard seeds and membranes. Put peppers, cut sides up on prepared baking sheet. Bake for 10 minutes or just until crisp tender. Remove from oven. In large nonstick skillet, heat remaining 1 T. oil and butter over medium high heat. Add potatoes; cook, stirring occasionally, for 5 minutes o r until potatoes begin to brown. Add sausage; cook for 1 minute. Stir in tomatoes, garlic salt, and hot sauce. Spoon mixture evenly into bell pepper halves. Mound slightly. Bake for 15 to 18 minutes or until tender. Sprinkle shredded cheese over bell peppers. Bake for 5 minutes or until cheese melts. Serve with salad and French bread