Grilled Stuffed Peppers

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  Bell Pepper
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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(454g)
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  Italian seasoning(5g)
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  Red pepper flakes(1g)
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  Canned Diced Tomatoes(425g)
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  Vinegar, Red Wine(15g)
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  Mozzarella Cheese(240g)

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Basil, Fresh(30g)

Instructions

1. 1Halve the bell peppers lengthwise and remove seeds and membranes. Set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the Italian pork sausage, Italian seasoning, and red pepper flakes. Cook 4–5 minutes, breaking apart the meat as it cooks, until browned and no longer pink throughout.
3. 3Stir in the canned diced tomatoes with their juices and the red wine vinegar. Simmer over medium heat for 1–2 minutes until flavors meld, then remove from heat.
4. 4Fold the part-skim mozzarella and grated Parmesan into the sausage mixture until combined.
5. 5Preheat a grill or grill pan to medium-high heat (475–500°F). Lightly oil the grates. Place the pepper halves cut-side down and grill for 3–4 minutes until they develop light char marks and begin to soften. Flip and grill the skin side for 2–3 minutes until the peppers are just fork-tender but still hold their shape.
6. 6Transfer the grilled peppers to a baking dish cut-side up. Divide the sausage filling evenly among the 8 pepper halves, mounding it inside each one.
7. 7Reduce grill heat to medium (350–375°F). Return the filled peppers to the grill and cook for 15–20 minutes, rotating them occasionally, until the peppers are completely fork-tender and the filling is heated through. During the final 2–3 minutes, sprinkle the remaining mozzarella and Parmesan over each pepper and allow to melt.
8. 8Transfer the stuffed peppers to airtight containers while hot, dividing evenly among 4 containers. Top with fresh basil just before serving or refrigerating.