- 1 pound Italian sausage
- 1 onion, chopped
- 1 clove garlic, minced
- 2 (15 ounce) cans RED GOLD® CRUSHED TOMATOES or REDPACK® CRUSHED TOMATOES in THICK PUREE
- 1 (4 ounce) can mushroom stems and pieces, drained
- 1 (16 ounce) loaf unsliced Italian bread, cut horizontally
- 6 ounces sliced mozzarella cheese
- 1 (7.25 ounce) jar roasted red bell peppers, drained, cut into 1/2-inch strips
- Preheat oven to 375 degrees F. In a large skillet cook sausage, onion and garlic until browned, drain well. Stir in RED GOLD(R) or REDPACK(R) CRUSHED TOMATOES and mushrooms. Bring to a boil; reduce heat and simmer for 10 minutes.
- Hollow out bottom half of bread loaf. Spoon meat mixture into hollowed out bread. Arrange cheese over meat and top with red peppers. Replace top of loaf and wrap tightly with foil.
- Place on a baking sheet and bake for 15 minutes, or until heated through. Cut into 2 inches wide slices.