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Stuffed Peppers Recipe

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This recipe for Stuffed Peppers, by , is from All in the Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marisa Johnson

Category:
Category:

Ingredients:  
Ingredients:  
4 Bell Peppers
1 8 oz. container cream cheese
1 small can mushroom pieces
1 lb. Johnsonville Sweet Italian Sausage (not links)
1 bag frozen steamable cauliflour rice.
1 Jar red pasta sauce (I really recommend Wee Willy's creamy tomato)

Directions:
Directions:
Preheat oven to 350.

Spray a casserole dish with Pam

Cut peppers, seed and scrape out the white part. I like to cut them in half the long way but if you like them to stand up with just the tops cut off that will work.

Parboil the peppers for 4 minutes; drain.

Fry the Italian sausage.

While the sausage is frying, steam the cauliflower rice in the microwave.

Once the sausage is fried, add the cream cheese, mushrooms and cauliflower rice; mix until well-blended.

Stuff the peppers.

Bake approximately one hour or until peppers are soft.4

Pour pasta sauce around and over peppers.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes max; bake 1 hour
Personal Notes:
Personal Notes:
These are much more healthy than normal and you can't taste the difference between white rice and cauliflower rice.

Wee Willy's sauce is made in Afton, MN. It's available at most groceries in and around the Twin Cities, or you can probably order it.

 

 

 

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