Italian Sausage-Stuffed Pizza Peppers

with marinara and cheesy mozzarella

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calorie-Conscious Icon
Carb-Conscious Icon
A note about serious food allergies

You've made that promise, the one you've made before and broken, but this time are going to keep: This summer, you're going to eat healthily. But… but… after a long day at the office and a long drive home, all you've been craving is a sausage pizza. Don't renege on that promise yet; these calorie-and-carb conscious stuffed peppers deliver the same great flavors of a sausage pizza, without the carbs and guilt. Now, the chocolate ice cream that's burning a hole in your freezer… that we can't help you with.

In Your Box (serves 2)

  • 3 Green Bell Pepper
  • 2 Italian Pork Sausage Links
  • 2 oz. Kale
  • 8 fl. oz. Marinara Sauce
  • Info
    1 oz. Light Cream Cheese
  • Info
    4 oz. Shredded Mozzarella
  • Nutrition (per serving)

  • Calories
    567
  • Carbohydrates
    28g
  • Fat
    39g
  • Protein
    37g
  • Sodium
    1686mg

Recipe Steps

You Will Need

  • Olive Oil
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Halve bell peppers lengthwise and remove seeds and ribs. Stem kale and coarsely chop. Remove sausage from casing.

  • Step 2 - Roast the Peppers
    2

    Roast the Peppers

    Place peppers on prepared baking sheet and spray with cooking spray. Roast in hot oven until tender and lightly browned, 15 minutes. While peppers roast, make filling.

  • Step 3 - Make the Filling
    3

    Make the Filling

    Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add sausage to hot pan, Cook, breaking up with a spoon, until browned and no pink remains, 3-5 minutes. Add kale and stir often until wilted, 1-2 minutes. Add marinara and stir until warmed through, 30-60 seconds. Remove from burner and stir in cream cheese.

  • Step 4 - Stuff and Bake Peppers
    4

    Stuff and Bake Peppers

    Carefully, flip roasted peppers to cut side up. Divide filling between each pepper and top with cheese. Roast until cheese is melted, 8-10 minutes.

  • Step 5 - Finish the Dish
    5

    Finish the Dish

    Plate dish as pictured on front of card. Bon appétit!