Stuffed Green Peppers with Sausage

1 C Rice

4 large green bell peppers

1 large onion, diced

2 tsp.  olive oil

1 (16 oz) Sausage (I usually use Jimmy Dean's Sage or regular sausage.)

1/2 tsp. Oregano

1/2 C Parmesan Cheese

Salt and Pepper to taste

1/4 C Grated Mozzarella Cheese

Cook rice according to package. Preheat oven to 375.

Trim the bottom of the bell peppers so they can sit flat in a pan. Cut off the tops and remove the seeds. (You can chop up the excess pepper from the top if desired. Put it with the onions.)Place hallowed peppers in a baking dish that has been sprayed with non-stick spray.

Heat 2 tsp oil in a large skillet. Add onions and diced peppers. Let cook until softened, about 3-4 minutes. Remove onions and peppers and set aside. Add sausage to the skillet. Cook fully until lightly browned. Put the onion mixture back into the skillet with the sausage. Then add the spices. Let cook for 2-3 minutes. Next add the rice and parmesan cheese. Add your salt and pepper to taste. Cook so the mixture is warm. Stuff the peppers with the mixture. Tightly pack the mixture in the pepper with the back of your spoon. If you have extra filling put it in the dish around the peppers.

Bake peppers for 30 minutes. Remove and add mozzarella on top of the peppers. Put them back in the oven for about 10-15 minutes or until the cheese is melted. 

*You can cook the peppers before stuffing them so they are softer. It is totally a preference thing.*