Italian Stuffed Red Peppers

This week was hit or miss. We definitely hit kind of a lull where we were not as motivated to cook. Mostly, it was just a super busy week, so cooking every night just didn’t work out. We still mostly stuck to our diet plan though!

The biggest hit were these Italian Stuffed Red Peppers. Not only were they super delicious, they were SO easy to make. A little bit of prep, pop them in the oven, and done. I followed the recipe pretty closely when I made them, but there are a few things I will do differently next time. Those changes have been updated in my version below. For the most part, it’s just adding the cheese a little later in the baking so it doesn’t burn.

One last thought–these peppers are super low cal, only about 179 per pepper if you use the chicken sausage. 170 if you use ground turkey!

Pardon my terrible burnt cheese picture.
Pardon my terrible burnt cheese picture.

Italian Stuffed Red Peppers
Adapted from Dashing Dish

1 lb Chicken Sausage (I used The Fresh Market Chicken and Kale, you could also sub ground turkey)
3 Red bell peppers
2 cups spaghetti sauce
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp salt & pepper
1 cup spinach
8 Tbsp Parmesan
8 Tbsp Mozzarella

Preheat oven to 450 degrees. Line baking sheet with foil and spray with Pam.

Destem peppers and then cut in half. Place on baking sheet.

Remove chicken sausage from casing, and cook in skillet over medium high heat. Stir to break up while cooking. When almost cooked through add sauce and seasonings. Wilt in spinach. Add 2 Tbsp Parmesan and stir to combine.

Fill peppers with sausage mixture. Bake for 20 minutes, until peppers are starting to soften.

Add Parmesan and Mozzarella to tops of peppers. Bake for additional 5-10 minutes until cheese is bubbly.

Remove from oven, let cool for a few minutes (because these babies are HOTTTTTT, and consume with glee!

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