- Written by Cynthia Presser
This colorful dish is crazy good! And since it is also low-carb you don't have to feel bad about eating a little extra.
- ¼ cup fat free milk
- 2 tablespoons Panko bread crumbs
- 1 large egg
- 2 tablespoons grated Parmegiano-Reggiano
- 2 tablespoons pine nuts
- 2 tablespoons chopped red onions
- 6 oz white mushrooms, wiped and chopped
- 1 pound sweet Italian sausage, casing removed
- 2 tablespoons fresh basil, chopped
- 2 tablespoons scallions, chopped
- 2 tablespoons parsley, chopped
- Salt and pepper
- 4 large bell peppers, halved lengthwise and cored, stems left intact
- ¼ cup olive oil
- 1 cup canned tomato sauce
- 1 cup chicken broth
In a large bowl, mix the milk, Panko bread crumbs, egg, cheese, pine nuts, red onions, mushrooms, and sausage. Season it lightly with salt and pepper. Fold in the basil, scallions, and parsley.
Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
In a very large skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the bell peppers and cook until the skins are browned and blistered, about 4 minutes longer. Add the tomato sauce and chicken broth to the skillet, cover and simmer until the sausage filing is cooked through and the peppers are tender, about 10 minutes. Transfer to plates and serve right away with a glass of Zinfandel.
This dish tastes wonderful the next day too! So make ahead and refrigerate overnight.
You can use any color of bell peppers in this recipe, but a combination of red, yellow, orange, and green looks especially nice!
Amount Per Serving
Total Fat 13.1 g
Cholesterol 50.1 mg
Sodium 574.4 mg
Potassium 394.6 mg
Total Carbohydrate 10.4 g
Dietary Fiber 1.6 g
Sugars 2.4 g
Protein 14.4 g