Italian Stuffed Bell Peppers
I modified this recipe from an entry in Super Immunity by Dr. Joel Fuhrman. The ingredients are chosen primarily to nutritionally support, as you can guess, our immunity system. Not only that, but this recipe is both gluten free and dairy free!
Serves 2-3 people
4 large bell peppers, cut in half lengthwise with seeds removed
3 cloves of garlic, minced
1 medium onion, minced
1 medium eggplant, diced
1 medium zucchini, diced
8 oz of mushrooms
1 container of organic low soidum, low sugar (yes some brands have super high sugar!) marinara sauce [I used a basil flavored one]
1 tsp of Italian seasoning
3 Italian turkey sausage links, decased
1tsp of olive oil
Set oven to 350 degrees.
Saute the onion and garlic in the olive oil. Add the rest of the veggies along with 3TBSP of water (or so), and cook until the eggplant and zucchini start to soften.
While the veggies are softening, cook the turkey sausage links until cooked competely through, while cutting the pieces smaller with the spatula as you go.
Add it all together in a pot with the marinara and Italian seasoning.
Fill each bell pepper half on a baking sheet. Bake for 15 minute at 350.