I am a big fan of the stuffed pepper craze, as you can tell from this post on the Southwestern version.
The Italian version uses green peppers and if you add it with a spicy tomato sauce, it is excellent and filling!
Italian Sausage Stuffed Peppers:
6 Green Peppers (tops cut off. Choose large peppers with flat bottoms that will stand well.)
1 1lb Italian Sausage (or use ground turkey, ground beef, etc.)
1/2 red onion, finely chopped
1/2 C quinoa
1/2 C brown rice (OR, simplify and make it GF by using Seeds of Change Quinoa and Brown Rice steamer bag.)
chopped green peppers (use the tops that were cut off)
2-3 cloves garlic (the more garlic, the better, in my opinion)
S&P, to taste
Preheat oven to 375 F.
Brown meat in pan.
Heat oil in separate pan, add garlic and onion, then the rest of the chopped veggies. Mix in browned meat, quinoa and brown rice.
Stuff Peppers with mixture, cover, and bake for 40 minutes.
In separate sauce pan, combine 1 can crushed tomatoes with your favorite seasonings. I don’t use a recipe, but usually add in oregano, basil, salt, pepper, crushed red pepper, minced garlic, and parsley. Simmer for 20 minutes, stirring occasionally.
Serve peppers over sauce and accompany with a nice crusty bread and butter.