02/22/2017
Had a super yummy and mostly healthy dinner tonight! Green bell pepper stuffed with Italian sausage, sliced mushrooms, onion, and diced tomatoes.
First, I boil the sausage until it is cooked through because it gets most of the fat and grease out(which is super awesome for people who are like me and don't have a gallbladder). After it is done, I strain it.
Then, I dice up some sweet yellow onion and slice some mushrooms, throw those in a sauté pan with some butter and cook until the mushrooms are soft and the onions are translucent.
Then, I add the sausage and brown it with the onions and mushrooms. After the sausage is browned, I add in some roasted garlic spaghetti sauce, some diced canned tomatoes(strain the tomatoes before you add them), and a little bit of red wine. I stir all of the ingredients together and let it simmer for about 15 minutes.
As the sauce is simmering, I hollow out the green bell pepper, only cutting through the top of the bell pepper because the bottom needs to stay intact so the stuffing doesn't leak.
After the sauce has simmered for 15 minutes, I spoon it into the green bell pepper and sit it in a small glass baking dish.
Then I pop it into the oven at 350 degrees fahrenheit for about 30 minutes. Once it is finished, I add some parmesan cheese and dive in.
Now you can cook the bell peppers a little longer if you want them extra soft all over, but I like mine with a little crunch. You can also use mozzarella cheese instead of Parmesan cheese. I used a pound of Italian sausage, a whole onion, a whole can of tomatoes, and a whole package of mushrooms because I like my sauce chunky. If you don't like chunky sauce, you can use less ingredients in your sauce.
If you would love to make this and have questions, please ask! Happy eating!!
