4 large bell peppers (any color), halved lengthwise, seeds and ribs removed
salt and ground pepper
If your family is like mine, and they don't like zucchini and squash, (if you have a food processor) after step 4 you can remove the meat mixture from the pan, put it in the food processor, blend the meat mixture with the zucchini and squash. This solves to problems:
1] If you didn't get the meat chopped up into small pieces, this takes care of that!
2] Breaks the squash and zucchini down so that is neither noticeable by the eye or the tongue. :)
Instructions
Preheat oven to 400 degrees.
In a large skillet, heat 1 teaspoon oil over medium-high.
Add in onion and sausage.
Allow them to cook for 3-4 minutes.
Add in the garlic, zucchini, and squash and allow those to soften while the sausage finishes browning.
Mix your rice and meat together. Then, add in the parmesan cheese and mix until evenly distributed.
Fill each pepper half and place on cooking dish.
Sprinkle breadcrumbs over the top of the meat/rice mixture. Then, take a butter nonstick spray and spray the breadcrumbs down. This will allow the breadcrumbs to brown up.
Cook for about 30 minutes. Keep an eye on them to make sure the breadcrumb topping doesn't burn. If it's starts to get too brown, loosely place a piece of foil over the food while it finishes cooking.
Recipe by A Camera and A Cookbook at https://acameraandacookbook.com/sausage-and-rice-stuffed-peppers/