Past Recipes
Sausage and Mushroom–Stuffed Peppers

Sausage and Mushroom–Stuffed Peppers with Mozzarella and Spinach

See upcoming menus

Get weekly recipes and ingredients delivered.

We'll let Chef Giuseppe describe this utterly genius dish: "Sausage, peppers, and onions, where the pepper is the vessel!" That just about sums it up. The Italian sausage, cremini mushroom, and onions inside are cooked down with tomato paste. We just love that the focus is on the veggies, but with plenty of slightly sweet, rich pork flavor—and no losses in the cheese department.

  • Low Carb Diet
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 690
  • Protein 40g
  • Total Carb 30g
  • Total Fat 47g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red bell peppers
    • 2
    • red bell peppers
  • cremini mushrooms
    • 4 ounces
    • cremini mushrooms
  • yellow onion
    • 1
    • yellow onion
  • sweet Italian sausage
    • 12 ounces
    • sweet Italian sausage
  • tomato paste
    • 1/4 cup
    • tomato paste
  • shredded mozzarella cheese
    • 2 ounces
    • shredded mozzarella cheese
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • baby spinach
    • 4 ounces
    • baby spinach
  • roasted sunflower seeds
    • 1 tablespoon
    • roasted sunflower seeds

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Wipe mushrooms clean with a damp paper towel; roughly chop. Rinse remaining produce. Halve bell peppers lengthwise through stems, discarding seeds and pith. Peel onion, halve, and thinly slice.

  2. Roast bell peppers

    Roast bell peppers

    Line a baking sheet with foil. Rub bell peppers all over with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange cut-side down on prepared sheet, spacing apart, and roast until slightly softened, 5-7 minutes. Then, flip bell peppers cut-side up and set aside for stuffing.

  3. Cook sausage and mushrooms

    Cook sausage and mushrooms

    While peppers roast, heat 1½ tablespoons olive oil in a large pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until beginning to soften, 4 minutes. Add mushrooms, sausage, ¼ teaspoon salt, and black pepper; cook, breaking up meat, until browned, 4-5 minutes. Stir in tomato paste and ¼ cup water; cook until sauce is thickened and flavors have melded, 3-4 minutes more. Remove pan from heat.

  4. Stuff and finish peppers

    Stuff and finish peppers

    To pan with sausage and mushrooms, stir in half of mozzarella to combine. Spoon sausage filling into bell pepper halves on baking sheet, dividing evenly; sprinkle over remaining mozzarella. Bake until cheese is melted and golden, 5-7 minutes.

  5. Make dressing

    Make dressing

    While stuffed peppers bake, in a large bowl (big enough for the salad), whisk together red wine vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired to make dressing.

  6. Plate stuffed peppers

    Plate stuffed peppers

    Pat spinach dry with paper towel, add to bowl with dressing, and toss to coat. Transfer sausage and mushroom–stuffed peppers to serving plates. Serve with spinach salad garnished with sunflower seeds. Dig in!

What is Plated?
  • 1. Pick chef-designed recipes.

    1. Pick chef-designed recipes.

    Mix and match 20 delicious recipes (plus dessert!) each week in any combination.

  • 2. Get your customized box.

    2. Get your customized box.

    Your refrigerated pre-portioned ingredients and recipe cards will be delivered to your door.

  • 3. Enjoy your perfect dinner.

    3. Enjoy your perfect dinner.

    Experience quality time—in the kitchen and at the table—with the people that matter most.