Ingredients
8 bell peppers (orange, yellow, red) with top and seeds removed
2 lb sweet or sage ground sausage
3 zucchini diced
2 packs shitake mushrooms sliced
4 tbsp minced garlic
4 tbsp minced ginger
1/3 cup vermouth or dry sherry
2-3 tbsp olive oil
1 can green chili peppers or 2 diced jalapeno peppers (or 1 tsp red pepper spice)
smoked paprika 4 tbsp
cardamon 4 tbsp
ras el hanout 2 tbsp
garlic powder 4 tbsp
onion powder 4 tbsp
cinnamon 2 tbsp
clove 2 tsp
allspice 2 tsp
salt and pepper if desired
parmesan cheese if desired
Cook:
Place deseeded bell peppers with tops removed in baking tray and set aside
cook sausage with half of spices, garlic and ginger listed then set aside
Add olive oil to pan, add remaining garlic and ginger and brown
Add vermouth or dry sherry and scrape browning from bottom of pan
Add zucchini, mushrooms, can of chilis or fresh diced jalapenos and remaining half of all spices and cook until soft
Mix sausage back into vegetable mix then spoon into bell peppers.
Top with parmesan cheese and broil on low until cheese melted, serve.
Serves 8. Gluten free. Can leave off the parmesan cheese to be dairy free. Can substitute ground turkey or tofu instead of sausage
*this is a favorite dish for my family to take on road trips. I bring uncut fresh bell peppers and premake the vegetable and meat mix and vacuum seal then freeze. This thaws easily to add to fresh bell peppers, heat up and serve!*
