Sausage and Spinach Stuffed Bell Peppers

This delightful dish features bell peppers filled with a savory mixture of Italian sausage, fresh spinach, and aromatic herbs. The combination of juicy sausage and tender spinach creates a satisfying texture, while the peppers add a sweet crunch. Baked to perfection, these stuffed peppers bring a traditional Italian flair with a creative twist that will please both family and guests. This recipe is low-carb and gluten-free, making it suitable for various dietary needs.

Ingredients:

• 4 large bell peppers (any color)
• 1 pound Italian sausage (sweet or spicy, your choice)
• 2 cups fresh spinach, chopped
• 1 cup cooked quinoa
• 1 cup marinara sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside with olive oil and place them upright in a baking dish.
3. In a skillet over medium heat, cook the Italian sausage until browned, breaking it up into small pieces as it cooks. Drain excess fat if necessary.
4. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in the cooked quinoa, marinara sauce, garlic powder, onion powder, oregano, basil, salt, and pepper. Mix until well combined and heated through.
6. Spoon the sausage and spinach mixture into each bell pepper, packing it in slightly.
7. Top each stuffed pepper with shredded mozzarella cheese.
8. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven and let cool for a few minutes before serving.