1/4 cup (1 ounce) shredded part-skim mozzarella cheese
2 (1-ounce) slices Italian bread, toasted
How to Make It
Preheat oven to 350°.
Cut tops off bell peppers; discard tops, seeds, and membranes. Cook peppers in boiling water 5 minutes; drain and set aside.
Remove casings from sausage, and discard casings. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble sausage. Add mushrooms; saute 2 minutes or until tender. Stir in Parmesan cheese, olives, Italian seasoning, salt, and tomato sauce; cook 4 minutes, stirring frequently.
Divide sausage mixture evenly between peppers, and top with mozzarella cheese. Place stuffed peppers in an 8-inch square baking dish; bake at 350° for 15 minutes. Serve with toasted bread. (Serving size: 1 stuffed pepper and 1 bread slice).