Here’s a colorful and fun way to use up all of those peppers from the garden. Change the filling up to suit your taste!

(makes 6 servings)

Ingredients

Non-stick cooking spray

2 tablespoons olive oil

8 oz Italian sausage

1 small onion or shallot, diced small

½ medium bell pepper, diced small

1 small Fresno chili (or other hot chili, diced small, optional)

Salt, pepper, Italian seasoning blend, and (optional) hot chili flakes, to taste

1 or 2 garlic cloves, sliced or minced

1 ½ cups cooked long-grain white rice

2 cups tomato sauce, divided in half

2 cups shredded Mozzarella cheese, divided in half

½ cup grated Parmesan cheese, plus more for garnish

2 tablespoons chopped parsley, plus more for garnish

3 medium to large bell peppers, cut in half top-to-bottom, seeds removed and ribs trimmed

Instructions

Preheat oven to 375 F (190 C).

Coat a 9” x 13” baking dish with non-stick cooking spray.

Heat olive oil in a large sauté pan over medium-high heat.  Add sausage and cook until almost cooked through, about 3-4 minutes.

Add in diced onion, diced bell pepper, and optional diced hot pepper.  Season to taste with salt, pepper, Italian seasoning, and optional hot chili flakes.  Stir and cook until softened, about 6-7 minutes.

Add in sliced or minced garlic.  Stir and cook for 1 more minute.Add in cooked rice, 1 cup tomato sauce, 1 cup shredded Mozzarella, grated Parmesan, and chopped parsley.  Stir until combined.

Season cut bell pepper halves with salt to taste.  Spoon in sausage filling.  Top with remaining shredded Mozzarella cheese.

Arrange stuffed peppers in prepared baking dish.  Cover loosely with aluminum foil and bake in the center of the preheated oven for 30 minutes.

Remove the foil, turn on the broiler, and cook for 2-3 minutes or until cheese topping is lightly browned.

Top stuffed peppers with remaining tomato sauce, additional grated Parmesan cheese, and additional chopped parsley. Serve immediately.