Categories: Meals

Ingredients

• 4 large red bell peppers (flat on bottom)
• 1 tbsp. olive oil
• 1 lb. ground Italian sausage
• 1 small yellow onion, chopped
• 1 cup chopped fresh baby Portobello mushrooms
• 3 garlic cloves, minced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper
• 2 cups tomato-basil pasta sauce
• 2 tbsp. chopped fresh oregano
• 1 cup shredded mozzarella
• Garnish: black pepper

Directions

1. Preheat oven to 350.

2. Cut 1/2 inch off top of stem end of each bell pepper; discard seeds and membranes. Place peppers in an 8-inch square baking dish. Thinly slice pepper tops.

3. In a large saucepan, heat oil over medium-high heat. Add sausage; cook, using the back of a spoon to break up meat, until browned, about 8 minutes. Add sliced bell pepper, onion, mushrooms, garlic, salt, black pepper and crushed red pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in pasta sauce and oregano. Divide sausage mixture among bell peppers. Sprinkle with cheese. Cover with foil.

4. Bake for 30 minutes. Uncover and bake until lightly browned, about 5 minutes more. Garnish with black pepper.

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