Sausage Pizza Stuffed Peppers
These gluten free sausage stuffed peppers are stuffed with Italian sausage, Riced Veggies and shredded mozzarella cheese.
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the tomato sauce to the pan and stir well; remove from heat.
- 5
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.