Sausage Pizza Stuffed Peppers
These gluten free sausage stuffed peppers are stuffed with Italian sausage, Riced Veggies and shredded mozzarella cheese.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
- 4 large bell peppers (any color) seeded and halved lengthwise
- 1 pound Italian sausage sweet or spicy removed from casings
- 10 ounce bag Green Giant Riced Veggies Kohlrabi
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes optional
- 1/2 teaspoon fennel seeds optional
- 2 cups tomato sauce
- 1 cup shredded mozzarella cheese
Pre-heat oven to 350 degrees and place bell pepper halves in a single layer, facing up, in a 9 x 13 baking dish; set aside.
Heat a large skillet over medium-high heat and spray with cooking spray. Add Italian sausage to the pan and heat until browned, about 9-11 minutes, using a wooden spoon to break the sausage into bite-sized crumbles.
Pour Green Giant Riced Kohlrabi into the pan, along with garlic, oregano, salt, chili flakes and fennel seeds. Cook until kohlrabi is warmed through, about 2-3 minutes.
Add the tomato sauce to the pan and stir well; remove from heat.
Begin stuffing peppers with equal parts of the sausage mixture (about 1/3 cup each) until each pepper is evenly stuffed. It's ok to over-fill them. Sprinkle pan evenly with shredded cheese then bake until peppers are cooked through and the cheese is melted and bubbly, about 30 minutes.
Serving: 2pepper halves | Calories: 579kcal | Carbohydrates: 23g | Protein: 26g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 1958mg | Potassium: 1307mg | Fiber: 8g | Sugar: 14g | Vitamin A: 5880IU | Vitamin C: 264.7mg | Calcium: 217mg | Iron: 3.9mg