1 lb. Andouille Sausage
5 red bell peppers
1/2 cup cremini mushrooms, finely chopped
2 cups steamed long grain white rice
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
1 1/2 cup shredded Italian blend cheese, divided
Finely chopped parsley, for serving
Preheat oven to 350º and grease a casserole dish. Slice off tops of bell peppers, then remove the membranes and seeds and discard. Arrange empty peppers standing up in prepared casserole dish.
In a large skillet over medium heat, cook sausage until browned, 8 to 10 minutes. Stir in mushrooms and rice, then add Italian seasoning, garlic powder, onion powder, salt, pepper, and ½ cup cheese. Stir until cheese is completely melted.
Spoon sausage mixture into bell peppers and top with remaining cheese. Bake until cheese is completely melted, 8 to 10 minutes. Season with pepper and top with parsley. Serve immediately.
Recipe and photo credits: Tiffany Azure