Lightly spray a mini muffin pan with cooking spray. Gently press the wonton wrappers into the mini muffin pan*. Bake until the edges of the wontons just start to brown: about 5 minutes. Remove from the oven and set aside to cool.
In a large skillet, cook the sausage over medium heat. Break up the sausage into smaller pieces as it cooks. Cook until no longer pink.
Remove the sausage from the pan and drain excess grease.
To the same pan, add the chopped peppers and onions. Season lightly with salt and pepper. Cook for about 5-7 minutes then return the sausage to the pan. Add in the shredded Colby cheese and ranch dressing. Cook until the cheese is melted and heated through.
Add a heaping tablespoon of the sausage mixture into each wonton cup. Return the pan of filled wontons into the oven and bake for another 6-7 minutes or until the wontons are evenly brown.
Garnish with sliced green onions and serve immediately.
*I recommend referencing the blog post images for the best way to place the wonton wrappers into the baking pan. This method will help to prevent the wrappers from tearing.