PIZZERIA PEPPERS
2 large green bell peppers (about 1 pound)
½ pound Italian flavored turkey sausage
½ cup chopped onion
2 garlic cloves, minced
½ cup sliced mushrooms
1 tablespoon grated Parmesan cheese
2 tablespoons sliced green olives
½ teaspoon dried Italian seasoning
1/8 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
¼ cup (1 ounce ) shredded part-skim mozzarella cheese
Preheat oven to 350°
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Remove casings from sausage, discard casings. Cook sausage, onion and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble sausage. Add mushrooms; sauté 2 minutes or until tender. Stir in Parmesan cheese, olives, Italian seasoning, salt and tomato sauce; cook 4 minutes, stirring frequently.
Divide sausage mixture evenly between the peppers, and top with mozzarella cheese. Place stuffed peppers in an 8 inch square baking dish; bake at 350° for 15 minutes.
2 large green bell peppers (about 1 pound)
½ pound Italian flavored turkey sausage
½ cup chopped onion
2 garlic cloves, minced
½ cup sliced mushrooms
1 tablespoon grated Parmesan cheese
2 tablespoons sliced green olives
½ teaspoon dried Italian seasoning
1/8 teaspoon salt
1 (8 ounce) can no-salt-added tomato sauce
¼ cup (1 ounce ) shredded part-skim mozzarella cheese
Preheat oven to 350°
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Remove casings from sausage, discard casings. Cook sausage, onion and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble sausage. Add mushrooms; sauté 2 minutes or until tender. Stir in Parmesan cheese, olives, Italian seasoning, salt and tomato sauce; cook 4 minutes, stirring frequently.
Divide sausage mixture evenly between the peppers, and top with mozzarella cheese. Place stuffed peppers in an 8 inch square baking dish; bake at 350° for 15 minutes.