Low-Carb Sausage and Pepperoni Pizza-Stuffed Peppers

Ingredients

• 19.5 oz Italian sausage or turkey Italian sausage links, uncooked
• 1 T olive oil
• 1 small onion, chopped
• 1 T minced garlic
• 14 oz. jar pizza sauce
• 2 tsp. dried oregano
• 3 large bell peppers, cut in half lengthwise and stem and seeds removed
• 3 oz. pepperoni
• 2 1/2 cups grated Mozzarella cheese

Directions

1. Heat the oven to 375F/190C. Coat a 9" x 13" casserole dish or a large baking sheet with non-stick spray or olive oil. Warm the olive oil in a large non-stick frying pan over medium-high heat, then remove the sausage from its casings and crumble it into the pan with your fingers as you go. Cook the sausage until it is well browned, using a turner or potato masher to break it into smaller pieces while it cooks.
2. As the sausage is cooking, slice 12 pieces of pepperoni in half and cut the remaining pepperoni into fourths. If you need to grate the cheese, do that now, or measure the amount you want from pre-grated cheese. Halve the peppers lengthwise, then take out the seeds and trim away the stem end.
3. Once the sausage has browned well, move it over to one side of the pan and add the onions and garlic. Reduce the heat to medium and cook the onions and garlic for 2-3 minutes.
4. Stir in the sauce and dried oregano, lower the heat, and let the mixture simmer until the sauce has cooked down and become thick. When you drag your turner through the pan, the bottom should show briefly.
5. Take the pan off the heat and allow the filling to cool for a few minutes. Add the chopped pepperoni and 2 cups grated Mozzarella, then stir gently until everything is evenly combined with the sausage mixture.
6. Spoon the pizza filling into the pepper halves, pressing it in so every bit of filling gets used. The tidiest way is to hold each pepper over the pan as you fill it, then set it into the prepared dish.
7. Bake the peppers for 20 minutes. Take them out of the oven, top each pepper with a generous pinch of grated cheese and 4 pepperoni halves, then return the pan to the oven. Bake for 25 minutes longer, until the cheese is browned, the peppers are tender, and the filling is bubbling hot. Serve hot.