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Ingredients
- 6 lg. hard unblemished green pepper
- 1 pound warm (or possibly sweet) Italian sausages
- 2 c. finely minced onion
- 1 clove garlic, finely chopped
- 1 1/4 pound fresh mushrooms, cut into tiny cubes or possibly minced (about 3 1/2 c.)
- 1 c. finely minced parsley
- 2 c. fine fresh bread crumbs
- 2 Large eggs
- Salt and freshly grnd pepper to taste
- 3/4 c. tomato sauce
- 3/4 c. grated Parmesan cheese
Directions
- Preheat oven to 425 degrees. Split the peppers in halves lengthwise. Remove and throw away the seeds. Cut away and throw away the white veins inside the pepper halves. Remove the meat from the sausage skins. Throw away the skins. Add in the sausage meat to a skillet. Don't add in any more fat. Cook, stirring and cutting down with the side of a heavy kitchen spoon to break up any lumps in the meat.
- When cooked through, add in the onion and garlic. Cook about 5 min and add in the mushrooms. Cook about 2 min and spoon the mix into a mixing bowl. Let cold slightly. Add in the parsley, bread crumbs, Large eggs, salt and pepper to taste. Blend well. Spoon equal portions of mix into the pepper halves. Smooth over.
- Arrange pepper halves in a buttered baking dish. Spoon 1 Tbsp. of tomato sauce on top of each half. Sprinkle with cheese. Bake 40 to 45 min till piping warm throughout and nicely browned. Yield: 6-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 67 | 25% |
| Total Fat 7.61g | 10% |
| Saturated Fat 3.18g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 650mg | 27% |
| Potassium 626mg | 18% |
| Total Carbs 36.43g | 10% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.41g | 5% |
| Protein 15.75g | 25% |
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