Ingredients
6 red or green peppers, or a mixture of colors
1 pound extra lean ground beef
1 pound extra lean ground beef
1 pkg.turkey Italian sausage
1 cup diced onion
1 cup diced red pepper (tops of bell peppers)
3 garlic cloves, minced
4-5 button mushrooms, diced
4-6 tsp. olive oil for browning meat and veggies
Salt & Pepper
1 cup Marinara Sauce (homemade or store bought)
2 cups grated low fat mozzarella cheese
1/2 cup grated parmesan cheese
Directions
Preheat oven to 375F. Cut tops off peppers, making a deep enough cut that you have some pepper to chop for the filling. Square off the bottom of each pepper to make them stand up. (It's nice to have a small hole in the bottom so any extra fat can drain out, and cutting off the bottoms also accomplishes this.) Clean out inside of peppers and wash if needed. Choose a pan that will keep the peppers standing upright and spray with olive oil or nonstick spray.
In very large frying pan, heat a small amount of olive oil and cook chop meat until lightly browned. Put the browned meat in a colander or fine-mesh strainer,and let drain. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown. Add to hamburger in colander and drain.
In very large frying pan, heat a small amount of olive oil and cook chop meat until lightly browned. Put the browned meat in a colander or fine-mesh strainer,and let drain. In same frying pan, add a tiny amount of olive oil, squeeze turkey sausage out of links, and cook until lightly brown. Add to hamburger in colander and drain.
Put a bit more olive oil to the pan and cook chopped peppers, onions, garlic, and button mushrooms for about 3-4 minutes. Season with salt & pepper. Turn off heat and add meat back to pan. Add 1 cup of marinara sauce and season mixture again with salt & pepper. Let mixture cool slightly, and then add 1 1/2 cups of mozzarella cheese and almost all of the parmesan cheese (leaving extra to sprinkle on top). Stuff each pepper with mixture using a large spoon and pressing in tightly until you use all of the filling. Put more mozzarella and parmesan cheese on top of each pepper. Cover the dish loosely with foil, tenting it up so it doesn't touch the tops of the peppers.
Bake, covered with foil for about 30 minutes. Take off foil and bake another 20 minutes until cheese is melted completely and the top is slightly browned. Serve hot.
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