Italian Street Fair Stuffed Peppers

I went to an Italian Street Fair last weekend. It was a beautiful celebration of the Italian culture, particularly the food. My mouth watered as I passed a cart making Sausage and Peppers sandwiches, but I restrained myself - that is, I restrained myself until I could figure out a WLS version - then I attacked it with a relish!!






Italian Street Fair Stuffed Peppers

Nutrition Facts
Servings 4
Amount Per Serving
Calories 554
Total Fat 44.5g
Saturated Fat 19.5g
Trans Fat 0.1g
Cholesterol 102mg
Sodium 1026mg
Total Carbohydrates 11.7g
Dietary Fiber 2.8g
Sugars 6.1g
Protein 27.6g

8 oz Italian Sausage
8 Slices Provolone Cheese
1 Medium Sweet Onion
6 oz Portabella Mushrooms
2 Green Bell Peppers
2 Tbsp Butter
2 Tbsp Olive Oil
4 Tbsp Red Gravy (Marinara Sauce)
Salt and Pepper - to taste

Slice peppers in half lengthwise, from stem through the base - remove ribs and seeds.

Slice onions and mushrooms. Sweat over medium heat with butter, olive oil, minced garlic and a little salt and pepper until onions and mushroom are nice and caramelized. Approximately 25-30 minutes.

Preheat oven to 400F

Remove Italian Sausage from casings and add to the onion/mushroom mixture. Allow to cook 5-10 minutes

Line the inside of each pepper with a slice of provolone cheese.

Stir the sauce to the meat mixture.

Fill each pepper with meat mixture until they are nearly overflowing.

Top each pepper with another slice of provolone cheese.

Bake for 15-20 minutes until the pepper is withered and the cheese on top is golden brown.

Cook's Notes: Would you rather have a Philly Cheese Steak? Leave out the tomato sauce and substitute roast beef or steak for the Italian Sausage. The cheese can be either provolone or Cheez Whiz, depending on whether your religion takes you to Geno's or Pat's!

---dave---
The Bariatric Food Dude