Ingredients

Scale

1 teaspoon olive oil
3 – 4 fresh mushrooms, chopped
3 – 5 cloves garlic, peeled & chopped
1 cup part-skim ricotta cheese
2/3 cup frozen spinach, thawed & chopped
1 – 2 Tablespoons cooked hot Italian chicken sausage (optional)
About 1 Tablespoon fresh chopped basil leaves
About 1/2 Tablespoon fresh chopped oregano leaves
1/2 teaspoon Italian seasoning
1/4 cup shredded Italian cheeses
1 egg
1 package mini sweet peppers
About 2 cups marinara sauce

Instructions

Preheat the oven to 400 F. Heat a frying pan over medium heat. Add the olive oil, garlic and mushrooms and saute until the mushrooms are tender.
In a medium mixing bowl, mix together the mushroom mixture with the ricotta, spinach, sausage, herbs, shredded cheese and egg.
Cut the tops off the mini sweet peppers and remove any ribs or seeds from the inside of the peppers, saving the top of each pepper with its matching pepper. Using a small spoon, stuff the ricotta mixture into the peppers.
Pour the marinara sauce into an oven proof casserole or baking sheet. Arrange the stuffed sweet peppers on top of the sauce.
Bake the peppers at 400 F. for 15 – 20 minutes or until the peppers are tender and starting to brown on top. Let them cool slightly. Eat these plain or spoon onto toast for a lovely snack or light lunch. Make sure to scoop up some of the yummy sauce to go with the cheesy peppers!

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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