Sausage, Mushrooms, and Herbs Stuffed Bell Peppers

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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.

Serves 8



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!

Nutrition Facts:

8 Servings

Amount Per Serving
Calories 209.6 
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


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