Grilled Stuffed Peppers

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  4 Bell Pepper(476g)
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  2 tsp Olive oil

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

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  1 lbs Italian Pork Sausage
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  1 tsp Italian seasoning
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  0.3 tsp Red pepper flakes
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  1 can Canned Diced Tomatoes
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  1 tbsp Vinegar, Red Wine
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  1 cup Mozzarella Cheese

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

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  0.5 cup Parmesan Cheese

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

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  2 tbsp Basil, Fresh

Instructions

1. 1Halve the 4 large red bell peppers lengthwise and remove seeds and membranes. Set aside.
2. 2Heat 2 teaspoons extra virgin olive oil in a large skillet over medium-high heat. Add 1 pound Italian chicken or turkey sausage (bulk or removed from casings), 1 teaspoon Italian seasoning, and ¼ teaspoon red pepper flakes if using. Cook 5–7 minutes, breaking the meat apart as it cooks, until browned and no longer pink.
3. 3Stir in the full 15-ounce can of no-salt-added diced tomatoes with their juices and 1 tablespoon red wine vinegar. Simmer over medium heat 2–3 minutes until the liquid reduces slightly and flavors meld. Remove from heat.
4. 4Fold in ¼ cup of the Parmesan and all of the shredded mozzarella until combined with the sausage filling.
5. 5Preheat a grill to medium-high heat (about 400°F). Place the pepper halves cut-side down on the grates and grill 3–4 minutes until light char marks form and the peppers begin to soften. Flip and grill the skin side 2–3 minutes until fork-tender but still holding their shape.
6. 6Transfer the grilled peppers cut-side up to a grill-safe baking dish. Divide the sausage filling evenly among all 8 pepper halves, mounding the filling inside each one. Sprinkle the remaining ¼ cup Parmesan over the tops.
7. 7Return the dish to the grill over medium heat (350°F). Cover and cook 12–15 minutes until the filling is heated through to 165°F and the cheese is melted and lightly golden.
8. 8Divide the stuffed peppers evenly into 4 airtight meal-prep containers (2 halves per container). Top with fresh basil just before sealing. Refrigerate for up to 4 days.