I decided to create a recipe for stuffed peppers using surplus garden produce and Italian sausage on hand. But there's "nothing new under the sun" as Linda Hendricks' Cooking Tip of the Day blog had posted one a year ago. My version shortens the baking time considerably by steaming the peppers and pre-cooking the rice, and varies ingredients and measurements too. So now you have a choice of two recipes on CookEatShare to tempt your Italian sausage stuffed-pepper palate!
Wash peppers. Slice just enough of the tops off to create sufficient opening to stuff, removing stems, seeds and membranes. Steam about 10 minutes until slightly softened but still flexible-firm. Remove from steamer and drain upside down on rack; set aside.
Meanwhile, if using fresh tomatoes about 2 pounds will cook down to 1 1/2 cups. Slip skins off (I steamed them a couple of minutes); stem, seed (optional) and chop. Saute them in a 1/2 tablespoon olive oil 2-3 minutes, adding 1/2 to 1 cup of water as needed for juice. Reduce heat to low, cover.
Crumble sausage in large skillet; cook over medium heat until lightly browned; add onions and garlic and cook 2-3 more minutes until onions are tender.
Add parsley, Italian seasoning; salt and pepper to taste; cook for 1 minute. Add Parmesan cheese, 3/4 cup of the mozarella cheese, cooked rice and bread crumbs. Stir in tomatoes (see photo).
Arrange peppers in lightly sprayed casserole sized so that peppers will remain upright and not tip over (see photo.) Divide sausage filling evenly among peppers, mounding slightly (filling does not expand).
Cover with foil and bake at 350 degrees for 20 minutes; remove foil and sprinkle filling with remaining 1/4 cup shredded mozarella cheese.
Return to oven uncovered and continue baking 10-15 minutes until cheese has melted and barely begins to brown.