This Italian Sausage Stuffed Pepper takes marinara sauce, sausage, veggies and plenty of cheese and combines them into a healthy, single-serve and delicious meal. Seriously, it’s like eating baked ziti or sausage pizza and calling it healthy.
So, I might not have gotten the perfect shot of this one just yet. I know for sure, however, that I am getting close to leveling up in photo world.
Italian Sausage Stuffed Pepper Recipe
Ingredients
- 1 link uncooked Italian style turkey or chicken sausage casing removed, about 3 oz
- 2 tablespoons Italian seasoned breadcrumbs
- 1 cup baby spinach
- 1 tablespoon parmesan cheese
- Salt + pepper
- 1 green bell pepper seeded and sliced in half lengthwise
- 1 tablespoon chicken broth vegetable broth or water
- ¼ cup marinara sauce I use Victoria’s
- 1 tablespoon reduced-fat mozzarella
Instructions
- Step 1 In a small bowl, combine sausage meat (casings removed), breadcrumbs, uncooked spinach, parmesan cheese, salt and pepper
- Step 2 Stuff your seeded pepper halves evenly with prepared sausage mixture
- Step 3 Spray a skillet with cooking spray. Place stuffed pepper halves sausage side-down in the skillet and cook over medium-low heat until the filling is browned, about 3 minutes
- Step 4 Flip the pepper halves and pour broth or water into the skillet
- Step 5 Add the marinara sauce and continue to cook, partially covered, until filling is fully cooked, about 7 minutes, stirring sauce periodically so it does not burn
- Step 6 Sprinkle mozzarella over pepper halves and heat until cheese melts
NOT-SO-PRO TIPS
You can find Italian-Style either chicken or turkey sausage in most stores, usually in a 16 oz pack. They freeze well so, even if I’m only using one, I can store the rest for later use. Just keep in mind they’re difficult to separate frozen so either store individually or thaw for a larger dish.
Most uncooked sausage comes in “casings”, the skin that holds the meat together. You’ll want to remove these whenever using sausage meat that you hope to incorporate into a dish (rather than holding it’s “link” shape). You can remove the casing by squeezing out the meat (imagine milking a cow) or by slitting it up the center and peeling it off.
By the time the filling browns, the skillet will be very hot. If you add the sauce immediately, it will simmer off most of the liquid. The broth or water prevents that from happening so while you can whatever liquid you have on hand, it’s a very important step.
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