Sausage and Mushroom Stuffed Peppers

with pepperoncini

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pizza in a pepper? It's just crazy enough to work. In fact, this meal is crazy enough to be crazy-delicious, with savory sausage, meaty mushroom, and gooey, stretchy mozzarella. Add in a bit of marinara sauce, and you've managed to pizza a pepper. Crazy-delicious, crazy-easy… maybe this isn't so crazy after all.

In Your Box (serves 2)

  • 3 Green Bell Peppers
  • 6 oz. Cremini Mushrooms
  • 2 Pepperoncini
  • 8 oz. Italian Sausage Links
  • 6 fl. oz. Marinara Sauce
  • Info
    2 oz. Shredded Mozzarella

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    528
  • Carbohydrates
    28g
  • Fat
    33g
  • Protein
    29g
  • Sodium
    1619mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Prepare the Ingredients

    Stem green bell peppers, halve lengthwise, and remove seeds and ribs. Cut mushrooms into ¼" slices. Slice pepperoncini into ¼" rounds. Remove Italian sausage from casing.

  • 2

    Start the Peppers

    Place green bell pepper halves on prepared baking sheet and toss with 1 tsp. olive oil and a pinch of pepper. Massage oil into peppers. Arrange pepper halves cut-side down. Roast in hot oven until tender but still crisp, 13-15 minutes. While peppers roast, make filling.

  • 3

    Make the Filling

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add Italian sausage to hot pan. Stir occasionally, breaking up with a spoon, until browned, 3-4 minutes. If using ground beef, season with a pinch of salt and stir occasionally until no pink remains, 4-6 minutes. If using ground turkey, season with ¼ tsp. salt and a pinch of pepper and str occasionally until no pink remains, 7-9 minutes. Transfer sausage to a plate. Wipe pan clean, return to stove, and lower heat to medium. Add 1 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly brown, 3-4 minutes. Remove from burner. Stir in Italian sausage, marinara, and a pinch of salt.

  • 4

    Finish the Peppers

    Carefully, (peppers will be hot!) flip pepper halves cut side up. Distribute filling evenly among pepper halves and top with cheese. Roast until cheese is lightly browned and bubbly, and peppers are fully tender, 9-11 minutes.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with pepperoncini (to taste). Bon appétit!

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