Good For You Stuffed Peppers

Well after this throw together everything left in the fridge supper I literally do not have anything in my fridge left to eat. All that remains is one bottle of chardonnay (still with the bow given as a gift), one sip of fat-free horizon milk, and some leftover cinnamon cheese (sounds weird, but so delicious).

As I mentioned a few days back, I am moving next week, I made my supper using leftover ingredients from the zucchini spaghetti supper Monday–turkey sausage, two baby portobellos, half an onion, a few cloves of garlic, and the last of a bunch of parsley.

I had to run to Kroger this afternoon for a special surprise recipe, to be revealed tomorrow!! Anyways, I grabbed four peppers to finish the refrigerator clean out and came up with this quick, HEALTHY supper.

  Mom makes a delicious stuffed pepper dish using green chili’s and poncho’s vinaigrette. This is my “use what you have” (lighter) version.

Turkey Sausage Stuffed Peppers

2 italian turkey sausage links, casings removed

2-3 cloves garlic, minced

1/2 onion, minced

2-3 portobellos, chopped

4 assorted peppers

What you do:

Saute onion and garlic in 1 T olive oil until soft and fragrant, add Portobello’s, then sausage, using a wooden spoon separate the sausage into small pieces, brown sausage, add parsley, and turn off heat.

*Now would be the time to add any cheese you have on hand, cheddar, cream cheese, parmesan..

Next, rinse peppers, half lengthwise, remove seeds and stuff with mixture. Cover and bake on 375 unit sausage is cooked through and peppers are tender (20-25 min). ENJOY!

OH. I also poured a little leftover Wholefoods vinaigrette I had from my salad last night over the peppers, this ensured a moist filling and reminded me of mom’s homemade peppers.

Don’t forget to check back in tomorrow, I’ve got a healthy sweet coming that involves nutella!!!

 

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