Sausage, Cheese and Mushroom Stuffed Peppers - A south beach friendly recipe!
I adapted this from a Kalyn's Kitchen recipe.
6 red or green peppers
...2 lbs Ground Turkey
2 Italian sausage (hot or mild)
1 cup diced onion
1 cup diced crimini mushroom
1 cup diced pepper (tops of peppers)
olive oil for browning meat and veggies
Salt and pepper
2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!)
1 cup tomato sauce or substitute tomato paste and some beef broth.
Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed.
In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired.
In a pan add oil to and cook pepper, mushrooms and onion for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheese.
Choose a glass or metal pan barely big enough to hold all the peppers standing up. Spray the pan with nonstick spray. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon , piling it up on top and pressing in tightly until you use all the filling. Place peppers in pan touching each other. (You could use two small loaf pans if you don't have a baking dish small enough.)
Bake, covered with foil about 30 minutes. Take off foil and bake about 20 minutes more, until cheese is melted completely and top is slightly browned.
6 red or green peppers
...2 lbs Ground Turkey
2 Italian sausage (hot or mild)
1 cup diced onion
1 cup diced crimini mushroom
1 cup diced pepper (tops of peppers)
olive oil for browning meat and veggies
Salt and pepper
2 big handfuls grated Parmesan (you could use 2 cups low fat mozzarella which the SB recipe calls for but I did not have. YUM!)
1 cup tomato sauce or substitute tomato paste and some beef broth.
Preheat oven to 375. Cut tops off peppers, making a deep enough cut that you have some red pepper to chop for the filling. If needed, "square" off the bottom of the pepper to make them stand up. Clean out inside of peppers and wash if needed.
In very large frying pan, cook ground turkey and sausage (squished from the links) until lightly browned. I used a potato masher to break up the sausage into smaller bits. Add to meat to a colander to drain fat if desired.
In a pan add oil to and cook pepper, mushrooms and onion for about 3-4 minutes, until barely starting to soften. Turn off heat and put meat back into pan with peppers and onions. Add about 1 cup tomato sauce, just enough to barely moisten the mixture. Season mixture with salt and pepper to taste. Let mixture cool slightly, then mix in cheese.
Choose a glass or metal pan barely big enough to hold all the peppers standing up. Spray the pan with nonstick spray. Stuff each pepper with meat/veggie/cheese mixture, using a large spoon , piling it up on top and pressing in tightly until you use all the filling. Place peppers in pan touching each other. (You could use two small loaf pans if you don't have a baking dish small enough.)
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