Sausage and Mushroom Stuffed Peppers
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Source: Chelsea - Victae
As a trick to adding a lot of flavor to a dish that typically calls for ground beef, I use lean turkey sausage instead. It packs a huge flavor punch without the guilt of saturated fat. And trust me after years of making this quick dinner staple, you’ll prefer the turkey sausage in flavor!
3 large bell peppers, halved and deseeded
1 box Rice and Wild Porcini Mushrooms (I used Lundberg)
1 16-oz. package Lean Turkey Breakfast Sausage (I used Jennie O)
1 small onion, thinly diced
½ 24-oz. jar Pasta Sauce (I used Trader Joe’s Rustico Pasta Sauce)
Optional: Shredded cheese for topping (highly recommended!)
Preheat oven to 350˚F.
Prepare rice according to box instructions.
While rice is cooking, place bell pepper halves in a large casserole dish, cover with tin foil, and bake for 20 minutes.
Meanwhile, brown sausage in a large fry pan, stirring and crumbling into bite-size pieces. Add diced onion and cook until onions become soft and translucent.
When rice and sausage are finished cooking, combine them together in the large fry pan. Add pasta sauce and stir until all ingredients are evenly distributed.
Remove bell peppers from oven, fill each halve with rice-sausage-sauce mixture, and top each one with ¼ cup of cheese, if using.
Bake in the casserole dish, covered with tin foil, for 20 minutes.
Then, remove foil and bake at 450˚F for 5 minutes.
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