Ingredients:

  • 6 medium Cubanelle or Italian green peppers (approx. 2 lbs / 900g)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1 lb Italian pork sausage (casings removed)
  • 1 medium yellow onion, finely diced (approx. 5 oz / 140g)
  • 3 cloves garlic, minced (approx. 15g)
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1/4 cup whole milk
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1 1/2 cups mozzarella cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp melted butter

Instructions:

  1. Cut the tops off the peppers and remove the seeds and membranes.
  2. Toss peppers with olive oil and salt. Place them upside down on a baking sheet and roast at 400°F (200°C) for 10 minutes until slightly softened.
  3. In a large skillet over medium-high heat, brown the sausage, breaking it into small crumbles until cooked through. Add diced onions and garlic, sautéing until translucent.
  4. Remove the skillet from heat. In a mixing bowl, combine the cooked sausage mixture with 1 cup shredded mozzarella, Panko breadcrumbs, beaten egg, milk, dried oregano, and red pepper flakes.
  5. Stuff the par-roasted peppers with the sausage mixture, pressing down slightly to fill them to the top.
  6. Place stuffed peppers in a 9x13 inch baking dish. Top each pepper with the remaining 1.5 cups of mozzarella cheese, chopped parsley, and melted butter.
  7. Bake at 400°F (200°C) until the cheese is bubbling and mahogany-colored, and peppers are tender.