Meal Kit

Triple-P Italian Sausage Stuffed Peppers

with pepperoni, panko, and Parmesan

Prep & Cook Time: 40-50 min.

Difficulty Level: Intermediate

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Wheat

  • Under 625 calories
    Under 35g carbs
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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

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In Your Box (serves 2)

  • 3 Green Bell Peppers
  • 8 oz. Italian Pork Sausage
  • 4 oz. Crushed Tomatoes
  • 1 Shallot
  • Info
    1 oz. Cream Cheese
  • ¾ oz. Pepperoni
  • Info
    ¼ cup Panko Breadcrumbs
  • Info
    ½ oz. Shredded Parmesan Cheese
  • ¼ tsp. Red Pepper Flakes

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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 ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.

  • If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.

  1. 1

    Start the Peppers

    Remove stem and halve peppers. Remove seeds and ribs. Season inside of peppers with a pinch of salt.

    Place peppers on prepared baking sheet, cut-side down, and spray with cooking spray.

    Roast in hot oven until tender and lightly browned, 12-14 minutes.

    While peppers roast, continue recipe.

  2. 2

    Prepare the Ingredients

    Peel and halve shallot. Slice thinly.

    Slice pepperoni into thin strips.

    Remove Italian sausage from casing, if necessary.

  3. 3

    Start the Filling

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add Italian sausage, pepperoni, shallots, and red pepper flakes (use less if spice-averse) to hot pan. Break up meat into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

    Remove from burner.

  4. 4

    Finish Filling and Make Topping

    Transfer filling to a mixing bowl and add tomatoes, cream cheese, and half the panko (reserve remaining for topping). Set aside.

    In another mixing bowl, combine remaining panko, shredded cheese, 1 tsp. olive oil, and a pinch of salt. Set aside.

  5. 5

    Finish Peppers and Finish Dish

    Carefully remove peppers from oven and flip cut-side up. Evenly divide filling between peppers and top evenly with panko topping. Peppers will be hot! Use a utensil. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer. Remaining pepper is yours to use as you please!

    Roast in hot oven until tender and panko topping is golden-brown, 14 -16 minutes.

    Carefully remove from oven.

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

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