Stem green peppers and cut in half.
Cut mushrooms into 1/4" slices
Slice pepperoncini into 1'4" rounds.
Remove Italian sausage from casing.
Toss green peppers with 1 tsp olive oil and a pinch of salt and pepper.
Arrange peppers halves cut side down. Roast in hot oven (400) until crisp tender, 13 to 15 minutes.
Remove from oven.
Heat 1 tsp olive oil in med non-stick pan over medium heat. Add Italian sausage to hot pan. Stir and break up with spoon until browned, 3-4 minutes. Transfer sausage to pale - drain. Return pan to medium heat and add 1 tsp olive oil and mushrooms to hot pan. Stir till brown, 3 - 4 minutes.
Remove from burner and add sausage, marinara and pinch of salt.
Carefully flip pepper halves cut side up. Place filling evenly among the pepper halves and top with cheese.
Roast til cheese is lightly browned and bubbly and pepper are fully tender, 9 - 11 minutes.
Garnish with pepperoncini to taste. Cut them in slices.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (844g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 135 (31%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 39.7mg||12 %|
|Sodium 1073.9mg||37 %|
|Potassium 2056.8mg||54 %|
|Total Carbohydrate 55.6g||16 %|
|Dietary Fiber 13.5g||54 %|
|Sugars, other 42.1g|
|Protein 26.9g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 437
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