Single Serving Sausage Parm Stuffed Pepper Recipe

When it came to getting some new photos of this Single Serving Sausage Parm Stuffed Pepper, on the other hand, well, I’d like to think that I was a bit more successful. This one was actually one of my earliest recipes on the site and, truthfully, it’s always been one of my tastiest.

The one time I tried to recapture the dish, moreover, the pictures didn’t come out any better than the originals had. All of which to say I was a little bit nervous when I set out to photograph this one…but boy, am I glad I did. Whether or not the pictures do it full justice, this is a delicious recipe you simply have to try.

Best of all, it comes together in only a few minutes all in one pan so you can have a healthful meal without tons of clean up. So, for better or for worse, I guess I’m sticking with that app life for the moment.

Single Serving Sausage Parm Stuffed Pepper

This Single Serving Sausage Parm Stuffed Pepper is a quick, flavorful, one pan recipe packed with both flavor and nutrition. It’s filling, satisfying and oh so tasty, all while incorporating most of your favorite food groups.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

  

• 1 link uncooked Italian style poultry sausage casing removed
• 1 cup fresh baby spinach
• 2 tablespoons Italian seasoned breadcrumbs
• Salt
• Pepper
• 1 green bell pepper seeded and sliced in half lengthwise
• 1 tablespoon chicken broth or water
• 1/4 cup marinara sauce I use Victoria's
• 1 tablespoon reduced fat mozzarella cheese
• 1 tablespoon parmesan cheese

Instructions

 

• Step 1 Add poultry sausage meat and spinach to a skillet over medium heat. Cook for 3-5 minutes, breaking meat up with a spoon or spatula, until sausage is fully crumbled and cooked through
• Step 2 Stir breadcrumbs into cooked sausage mixture and season with salt and pepper
• Step 3 Stuff prepared sausage mixture into pepper halves and return peppers to skillet
• Step 4 Over medium low heat, pour broth or water into skillet and then add marinara sauce. Cook for 2-3 minutes until bottoms of pepper halves are seared and sauce has thickened slightly
• Step 5 Sprinkle mozzarella and then parmesan equally over pepper halves and continue to heat until cheese is well melted

NOT-SO-PRO TIPS

I highly recommend using uncooked poultry sausage for this dish! While you can use precooked, the texture and oils of uncooked sausage contribute a lot to the overall meal. Victoria’s Sauce is one of my all time favorite products! It’s lower in sugar than many other pre-made sauces and absolutely delicious.

If you’re getting impatient waiting for the cheese to melt, you can loosely cover your pan on the stovetop to speed up the process. If your dish is oven safe, you can also put it in under a broil for a quickly browned topping

For this recipe, I typically slice my pepper into two halves and stuff each equally with filling. If you prefer the look of a single, fully stuffed pepper, though, slice the top off and fill the entire cavern with filling. Follow the remaining directions from there.

If you’re concerned about buying an entire package of poultry sausages to only use one, remember that they freeze very well! I recommend separating the links before freezing though or you’ll end up with a block of frozen sausages.