Ingredients

The following ingredients have 4 Servings
  • 4 large bell peppers (any color) (seeded and halved lengthwise)
  • 1 pound Italian sausage (sweet or spicy removed from casings)
  • 10 ounce bag Green Giant Riced Veggies (Kohlrabi )
  • 2 cloves garlic (minced)
  • 1 teaspoon oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes (optional)
  • 1/2 teaspoon fennel seeds (optional)
  • 2 cups tomato sauce
  • 1 cup shredded mozzarella cheese

Instruction

  • Pre-heat oven to 350 degrees and place bell pepper halves in a single layer, facing up, in a 9 x 13 baking dish; set aside. 
  • Heat a large skillet over medium-high heat and spray with cooking spray. Add Italian sausage to the pan and heat until browned, about 9-11 minutes, using a wooden spoon to break the sausage into bite-sized crumbles. 
  • Pour Green Giant Riced Kohlrabi into the pan, along with garlic, oregano, salt, chili flakes and fennel seeds. Cook until kohlrabi is warmed through, about 2-3 minutes. 
  • Add the tomato sauce to the pan and stir well; remove from heat. 
  • Begin stuffing peppers with equal parts of the sausage mixture (about 1/3 cup each) until each pepper is evenly stuffed. It's ok to over-fill them. Sprinkle pan evenly with shredded cheese then bake until peppers are cooked through and the cheese is melted and bubbly, about 30 minutes.