Lightly grease a 12-cup muffin tin. Press one wonton wrapper into each muffin cup. Bake 5 minutes or until lightly brown. Remove and let cool on cookie sheet.
Combine crumbled sausage and seasoned salt. Drain grease from sausage. Put sausage in bowl and add cheddar cheese, Monterey jack cheese, buttermilk ranch dressing and green pepper. Mix with rubber spatula.
Fill each cooked wonton with filling and place on cookie sheet. Bake at 350°F for additional five minutes or until bubbly.