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These gluten-free stuffed peppers are filled with three kinds of cheese, sausage and spinach! YUM.
For a version you can make with rice, spaghetti or orzo, check out this recipe for stuffed peppers.
Preheat oven to 400˚F with rack 1 rung above center. Season the inside of peppers with salt and pepper and arrange on baking sheet or in shallow casserole dish. Par-roast the peppers 12-15 minutes and remove from oven.
Place the spinach in a kitchen towel and wring the spinach dry.
Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, then add the sausage and brown and crumble. Add onions, garlic and chili pepper, stir a couple of minutes, then add tomatoes and remove from heat. Cool until able to handle.
Add ricotta and Parm to sausage and stir, then fold in the spinach. Fill peppers and top with mozzarella, then bake 20 minutes to golden and bubbly. Cool a few minutes, top with torn basil and serve.