Italian Stuffed Peppers and Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
10 large white mushrooms6 large raw jalapenos1/2 lb turkey Italian sausage1/4 cup minced onion1/4 cup minced red bell pepper2 tsp minced garlic8 oz fat-free cream cheese1/4 grated Parmesan cheese1/4 cup shredded mozzarella cheese
Wash mushrooms and jalapenos. Split peppers in half length-wise. Scrape out the seeds. Stem the mushrooms and scrape out the gills.
Brown and crumble the sausage in a skillet sprayed with cooking spray. Drain any fat and add onion, red pepper, and garlic to the sausage. Cook on low heat until vegetables are soft. Cool slightly and stir in cream cheese and parmesan cheese until blended.
Heat oven to 350 degrees and line a large baking sheet with foil. Roast peppers for 5 minutes. Remove from oven and stuff peppers and mushrooms with the cream cheese mixture. Place on baking sheet and bake for 20 minutes. Sprinkle mozarella on each piece and return to oven for 2 minutes.
Serve warm or room temperature.
Makes 22 appetizers.
Number of Servings: 22
Recipe submitted by SparkPeople user NANALINDA5355.
Brown and crumble the sausage in a skillet sprayed with cooking spray. Drain any fat and add onion, red pepper, and garlic to the sausage. Cook on low heat until vegetables are soft. Cool slightly and stir in cream cheese and parmesan cheese until blended.
Heat oven to 350 degrees and line a large baking sheet with foil. Roast peppers for 5 minutes. Remove from oven and stuff peppers and mushrooms with the cream cheese mixture. Place on baking sheet and bake for 20 minutes. Sprinkle mozarella on each piece and return to oven for 2 minutes.
Serve warm or room temperature.
Makes 22 appetizers.
Number of Servings: 22
Recipe submitted by SparkPeople user NANALINDA5355.
Nutritional Info Amount Per Serving
- Calories: 62.1
- Total Fat: 4.2 g
- Cholesterol: 11.0 mg
- Sodium: 164.6 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.3 g
- Protein: 4.5 g
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