Miranda's Stuffed Bell Peppers

By mirandavoegeli

Ingredients

• 6 large bell peppers
• 1 small red onion, finely chopped
• 1-2 cloves garlic, minced
• 1 pound heirloom tomatoes, half chopped and half sliced
• 2 tablespoon chopped oregano
• 2 tablespoon chopped parsley
• 2 tablespoon basil chiffonade
• 4-6 hot Italian sausage links, casing removed and crumbled
• 3/4 cup bread crumbs
• 1/4 cup grated parmesan
• 2 tablespoons olive oil

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 F. Lay peppers on their sides. Slice across the top to open up one of the sides of the pepper. Remove and discard the seeds and ribs. Dice the removed section of the pepper. Drizzle the peppers with 1 tablespoon olive oil and season with salt and pepper. Bake 5-8 minutes until just barely tender.

Saute onions and sausage. Add chopped pepper and garlic. Heat until sausage is browned and vegetables are just tender. Add chopped tomatoes and three-quarters of the herbs.

Combine bread crumbs, 1 tablespoon olive oil, parmesan, and remaining herbs.

Stuff peppers with the sausage and vegetable mixture. Layer top with sliced tomatoes. Top with a heaping mound of bread crumb mixture. Bake until bread crumbs are golden brown.