Spicy Italian Sausage Stuffed Peppers

I saw some sweet red peppers in the grocery store the other day and they were too beautiful and bright to pass up. So, I came up with this recipe to make with them-


I chose to serve them with penne and a quick, fresh tomato sauce (see below), but you could make them with any side you want, or eat just by themselves.

You'll need:
3 long sweet red peppers, halved, seeded
1 pound ground spicy Italian sausage
1/2 cup yellow onion, finely chopped
2 med cloves garlic, minced
1/3 cup fresh parsley, minced
1/2 teaspoon fresh rosemary, minced
1/2 teaspoon red pepper flakes (optional)
1/4 cup fine dry breadcrumbs
1 large egg
1/4 cup shredded mozzarella
1/4 cup shredded parmesan
1 teaspoon black pepper
3/4 teaspoon salt


Sauce*:
1 large can diced tomatoes
1 teaspoon fresh rosemary, minced
2 tablespoons fresh parsley, minced
1 teaspoons fresh oregano, minced
2 cloves garlic, minced
salt and pepper to taste


1 box penne pasta


*If you would prefer to use a jar sauce or your own favorite recipe, be my guest. I was in the mood for chunky, fresh made.


Directions:
Preheat oven to 350 degrees.
Mix ingredients (besides peppers) in large mixing bowl until well blended.
Combine sauce ingredients in a separate large mixing bowl.
Pour sauce in 13 x 9 x 2 inch baking dish.
Fill seeded pepper halves with mixture, mounding on top.
Arrange peppers over top of the sauce in the baking dish.
Top peppers with additional cheese, as much or little as you prefer.
Bake for 45 minutes to an hour, or until sausage is fully cooked (165 degrees)
Cook pasta according to box, drain.


Once peppers and pasta are finished, plate and top with tomato sauce from baking dish.

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