TOTAL TIME: 0:30 PREP: 0:20 YIELD: 5 PEPPERS
These peppers are packed with all of the flavor, so you’ll never know they’re healthy.
5 red bell peppers
1 lb. spicy Italian ground sausage
1/2 c. cremini mushrooms, finely chopped
2 c. steamed long grain white rice
2 tsp. Italian seasoning
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper, plus more for serving
1 1/2 c. shredded Italian blend cheese, divided
Finely chopped parsley, for serving
Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.
In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.
Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.