If you said a vegetarian at Thanksgiving, you’d be right.
You’d also be right if you said these stuffed peppers with Italian sausage.
They are veggie-centric so if you’re trying to increase the amount of veggies you eat, these are for you.
And even if you’re not, these stuffed peppers make a really easy and tasty dinner.
The filling is a combo of Italian sausage (← hello flavor), onions, zucchini, and mushrooms all covered in marinara sauce.
Bright green bell peppers get stuffed to the brim with this yummy mixture, topped with Parmesan, and baked until the peppers are warmed through and the cheese is melted.
I originally tried this recipe with whole peppers but thought they were really awkward to eat. Trying to cut into a hot, loaded pepper while keeping it from toppling over and staining me with marinara is not a game I want to play at dinner, especially if I’m hangry.
Pepper halves! This version was suggested by my hubby. He’s a genius. They are much easier to eat in my opinion.
Stuffed Peppers with Italian Sausage
- 4-5 green bell peppers with a solid shape (get 5 if they seem a little smaller), cut in half, remove pith and seeds
- ½ lb. ground Italian sausage
- ¼ large onion (about 3/4 c.), diced fairly small
- 2 zucchini, diced fairly small (peeled, optional)
- 5-6 crimini mushrooms, diced
- 1 ½ c. marinara sauce
- pinch of salt and pepper
- Shredded Parmesan for topping
Preheat oven to 350º. Cook the sausage in a large skillet over medium heat, about 5 minutes, breaking it up as it cooks. When the sausage is no longer pink, add the onions, zucchini, mushrooms, salt, and pepper. Cook for 4-5 minutes until all of the veggies are tender. Pour in the marinara sauce and stir until it’s mixed in. Carefully filled each pepper half and place them on a baking sheet. Top with a pinch of shredded Parmesan then bake for 25-30 minutes.