Chicken Sausage Stuffed Peppers
 

4 Cubanelle peppers, washed, cut in half long-ways and seeded.
1 package of Italian chicken sausage in casing (can be spicy or not depending on your tastes) it ends up being around 1lb., give or take.
Crushed red pepper flakes to taste
1 cup (approx.) marinara sauce
Parmesan cheese to taste
Pam or other type of non-stick spray

Directions

Preheat oven to 350 degrees (F). Line a baking sheet with aluminum foil. Spray sheet with non-stick spray and line with peppers. Take the sausage and squeeze the meat out of the casing until pepper halves are just full. You don’t want any casing in the pepper, just the meat. Do this until the sausage is gone. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.

Take them out of the oven and plate them, two per serving. Put a ladle of marinara sauce on top and sprinkle the Parmesan cheese on top. Sprinkle crushed pepper flakes and enjoy!

Additional Information:

Servings: 2
Total Carbohydrates per serving: 15g