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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using beyond sausage links, crumble into bite-sized pieces. Follow same instructions as Italian sausage in Step 3, stirring often and breaking into small pieces until warmed through, 6-8 minutes. Vegetarian sausage will not brown.
If using 16 oz. Italian sausage, follow same instructions, working in batches if necessary until sausage reaches a minimum internal temperature of 160 degrees.
If using ground turkey, follow same instructions as Italian sausage in Step 3, breaking up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Prepare the Ingredients
Stem green bell peppers, halve lengthwise, and remove seeds and ribs.
Cut mushrooms into ¼" slices.
Slice pepperoncini into ¼" rounds.
On a separate cutting board, remove Italian sausage from casing.
Start the Peppers
Place green bell pepper halves on prepared baking sheet and drizzle with 1 tsp. olive oil. Season with 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.
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 meat, until browned and meat reaches a minimum internal temperature of 160 degrees, 4-6 minutes.
Transfer sausage to a plate and wipe pan clean. Return pan to stove over medium heat. 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.
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.
Finish the Dish
Plate dish as pictured on front of card, garnishing with pepperoncini (to taste). Bon appétit!
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