Directions 13 steps | 55 Minutes
Chop off the top of the bell peppers. Dice the tops of the bell peppers, discarding the stem. Reserve.
Using a spoon, remove the seeds and the membranes of the bell peppers.
In a microwave-safe bowl filled with ½ cup of water, place the seeded bell peppers and cover with plastic wrap.
Microwave on high for about 8-10 minutes, or until the peppers are slightly softened. Uncover the peppers and set them aside.
Preheat the oven to 400°F. In a large skillet over medium heat, add one tablespoon of olive oil and the sausage. Sauté until browned and cooked through.
Remove the sausage from the pan and set it aside. Add the onion, the chopped bell peppers and mushrooms to the pan until the mushrooms have given off their liquid and the onions are tender.
Add the garlic and cook until fragrant, about 1 minute.
Add the oregano, basil, red pepper flakes, marinara sauce and cooked sausage.
Simmer for 5 minutes. Season with salt and pepper to taste
Turn off the heat and stir in the bread crumbs and 1 cup of cheese.
Fill the peppers with the sausage mixture and transfer them to a baking dish. Bake for 10 minutes.
Remove from the oven and sprinkle with the remaining cheese and bake for another 5-10 minutes or until the peppers are tender and the cheese is browned.
Serve immediately. Enjoy!
- For a spicy twist, increase the red pepper flakes to ½ teaspoon and substitute spicy Italian sausage.
- For an amusing Halloween twist, you can cut out triangle eyes, nose and mouth (similar to a jack-o’-lantern) from the bell pepper, reserve the uncut pepper tops and load it with the sausage filling. Top the stuffed peppers with the reserved uncut pepper tops.