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Italian Sausage Stuffed Peppers
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| INGREDIENTS | |
| 5 | red bell peppers |
| 1 lb. | spicy Italian ground sausage |
| 1/2 c. | cremini mushrooms, finely chopped |
| 1 c. | steamed long grain white rice |
| 2 tsp. | Italian seasoning |
| 1 tsp. | garlic powder |
| 1/2 tsp. | onion powder |
| 1/2 tsp. | kosher salt |
| 1/4 tsp. | freshly ground black pepper, plus more for serving |
| 1 1/2 c. | shredded Italian blend cheese, divided |
| Finely chopped parsley, for serving | |
DIRECTIONS
Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.
In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.
Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.
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