Name: Sausage and Mushroom Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Ingredients: 2 large bell peppers; 1 pound sweet Italian sausage, casing removed; 1 onion, diced; 8 button mushrooms, diced; 1 clove of garlic, minced; 1 cup cooked rice; 1 cup grated Pecorino Romano cheese, and more to sprinkle on top; 1 1/2 cup marinara sauce, divided

Sausage and Mushroom Stuffed Peppers

By: Anne Colagioia from EZ Gluten Free

Sausage and Mushroom Stuffed Peppers

By: Anne Colagioia from EZ Gluten Free

These delicious Sausage and Mushroom Stuffed Peppers are not only easy to make, this gluten free recipe also has less fat than your typical stuffed pepper. This version browns the meat first so that the excess fat is drained off before it gets mixed into the filling. And adding mushrooms, onions and rice to the recipe helps to make this a balanced meal that everyone will love.

Notes

Stuffed peppers are a very versatile dish. You can easily substitute ground beef, turkey or chicken in this recipe or add any number of diced veggies to customize the recipe to suite your tastes.

For more recipes and information about Anne, check out her Featured Foodies profile page.

Preparation Time15 min

Cooking Time45 min

Ingredients

2 large bell peppers
1 pound sweet Italian sausage, casing removed
1 onion, diced
8 button mushrooms, diced
1 clove of garlic, minced
1 cup cooked rice
1 cup grated Pecorino Romano cheese, and more to sprinkle on top
1 1/2 cup marinara sauce, divided

Instructions

Preheat the oven to 350 degrees F and spray a baking dish with nonstick spray.
Wash the peppers and slice them in half lengthwise. Remove the seeds and internal ribs from the peppers then microwave them on high for 3 minutes to begin their cooking process and set them aside in the baking dish.
In a large nonstick skillet over a medium high heat crumble and brown the sausage with the mushrooms and onions until the onions are translucent and the meat is pretty well broken up.
Use a slotted spoon to remove the meat mixture from the pan and place it into a large bowl.
Add the rice, grated cheese and Â½ cup of the marinara sauce to the meat mixture then stir to combine before stuffing it into the peppers.
Top the peppers with a little sauce and pour the remaining sauce into the bottom of the baking dish then add a few tablespoons of water if the baking dish looks too dry.
Cover with foil and bake for 30 minutes then remove the foil and bake uncovered for an additional 15 minutes. When they come out of the oven, spoon over some of the pan sauce and sprinkle with more grated cheese and serve.