Sausage and Mushroom Stuffed Peppers

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Sausage and Mushroom Stuffed Peppers

Thesedelicious Sausage and Mushroom Stuffed Peppers are an easy to make gluten freedinner option.  But beyond being easy, therecipe also has less fat than a lot of the other stuffed pepper recipes.  Most similar recipes involve stuffing thepeppers with uncooked beef or sausage. That basically means that all the grease and fat remain inside thestuffed pepper.  This version browns themeat first so that the excess fat is drained off before it gets mixed into thefilling.  And adding mushrooms, onionsand rice to the recipe helps to make this a balanced meal.  And using the sausage instead of ground beef remindsme of a time before I discovered my gluten sensitivity, when I could grab asausage and pepper sandwich at the Italian festival.  Oh to be able to sink my teeth into that crustyItalian bread again.  But now I’vedigressed.  And besides, at least thereare good enough breads out there to recreate those street festival sandwiches wellenough.       

Sausageand Mushroom Stuffed PeppersPreptime:  15 min Cooktime:   45 min
Ingredients

• 2 large or 3 medium bell peppers
• 1 lb sweet Italian sausage, casingremoved
• 1 onion, diced
• 8 button mushrooms, diced 
• 1 clove of garlic, minced
• 1 cup cooked rice
• ¼ cup grated pecorino romano cheese,and more to sprinkle on top
• 1 ½ cups marinara sauce, divided 

VideoTutorial: 



Instructions

1. Preheatthe oven to 350°F or 175 °C and spray a baking dish with nonstick spray.
2. Washthe peppers and slice them in half lengthwise. Remove the seeds and internalribs from the peppers then microwave them on high for 3 minutes to begin theircooking process and set them aside in the baking dish. 
3. Ina large nonstick skillet over a medium high heat crumble and brown the sausagewith the mushrooms and onions until the onions are translucent and the meat ispretty well broken up. 
4. Usea slotted spoon to remove the meat mixture from the pan and place it into alarge bowl.
5. Addthe rice, grated cheese and ½ cup of the marinara sauce to the meat mixturethen stir to combine before stuffing it into the peppers.
6. Topthe peppers with a little sauce and pour the remaining sauce into the bottom ofthe baking dish then add a few tablespoons of water if the baking dish lookstoo dry. 
7. Coverwith foil and bake for 30 minutes then remove the foil and bake uncovered foran additional 15 minutes.  When they comeout of the oven, spoon over some of the pan sauce and sprinkle with more gratedcheese and they’re ready to serve. 

Notes:  Stuffed peppers are a very versatiledish.  You can easily substitute groundbeef, turkey or chicken in this recipe or add any number of diced veggies tocustomize the recipe to suite your tastes.