2 large green bell peppers (about 1 pound)
6 ounces reduced fat Italian sausage
1/2 cup chopped onion
2 garlic cloves, minced
1 cup sliced mushrooms
½ cup grape tomatoes, halved
2 tablespoons grated Parmesan cheese
1/2 teaspoon dried Italian seasoning
1 (8-ounce) can tomato sauce
2 tablespoons shredded part-skim mozzarella cheese
Preheat oven to 350°.
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Cook and crumble sausage in a large nonstick skillet. Remove sausage and set aside. Wipe out skillet. Coat skillet with cooking spray and cook mushrooms, onion, and garlic over medium heat until browned. Add tomatoes; sauté 2 minutes. Stir in Parmesan cheese, Italian seasoning, and tomato sauce; cook 4 minutes, stirring frequently.
Divide sausage mixture evenly between peppers, and top with mozzarella cheese. Place stuffed peppers in an 8-inch square baking dish; bake at 350° for 15 minutes. (Serving size: 1 stuffed pepper)
Nutritional Information: About 325 calories, 12 grams fat, 5 grams fiber
Barbra Crumpacker, RD Cookalulu.com