Categories: Italian Sausage
Ingredients
- 2 medium-sized bell peppers (any color)
- 1/2lb lean ground beef (93/7 recommended)
- 1/2lb gluten-free ground sweet Italian sausage (I like Johnsonville)
- 2 slices gluten-free bread, crusts removed then minced (or 1 slice regular bread)
- 1 egg
- 1 small shallot or 1/2 onion, minced
- 2 cloves garlic, pressed or minced
- 1 teaspoon Italian seasoning
- salt and pepper
- pinch red pepper flakes (optional)
- 4oz finely shredded Italian cheese blend
- 2 cups marinara sauce, divided
Directions
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Preheat oven to 425 degrees. Spread 1 cup marinara sauce in the bottom of a 9×13″ baking dish then set aside. Slice the tops and bottoms off bell peppers then run a knife along the insides to core. Slice hallow peppers into 1" rings – you should get 3 rings per pepper for 6 rings total – then place in the bottom of the baking dish and set aside.
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To a large bowl add ground beef, Italian sausage, bread, egg, shallot or onion, garlic, Italian seasoning, salt, pepper, and red pepper flakes if using. Use your hands to mix until just combined then divide the mixture into thirds, and each third in half. Roll each portion into a ball then press into a pepper ring.
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Spread a heaping Tablespoon marinara sauce on top of each mini meatloaf then cover baking dish with foil and bake for 30 minutes. Remove baking dish from oven then top each mini meatloaf with shredded cheese. Bake uncovered for 5-7 more minutes, or until cheese is golden brown, then serve.