This is such a great meal if you’re craving Italian food but don’t want
the carbs. I serve it with a big salad and some rapini and feel satisfyingly full every time. But best of all, it’s good for you. Go ahead and
have seconds!

4 Cubanelle peppers, washed, cut in half long-ways and seeded.
1 package of Italian chicken sausage in casing (can be spicy or not depending on your tastes) it ends up being around 1lb., give or take.
Crushed red pepper flakes to taste
1 cup (approx.) marinara sauce
Parmesan cheese to taste
Pam or other type of non-stick spray

Preheat oven to 350 degrees (F). Line a baking sheet with aluminum foil. Spray sheet with non-stick spray (I prefer the olive oil one for this, but you can use any type you want.) and line with peppers. Take the sausage and squeeze the meat out of the casing until pepper halves are just full. You don’t want any casing in the pepper, just the meat. Do this until the sausage is gone. Sprinkle crushed red pepper flakes on top if you like it spicy and put them in the oven for 20 minutes. The corners of the peppers should be turning brown, and the sausage cooked through.

Take them out of the oven and plate them, two per serving. Put a ladle of marinara sauce on top and sprinkle the Parmesan cheese on top. Add more crushed pepper flakes (David and I love to) and enjoy!

Servings: 6