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



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!*