Stuffed Green Peppers

Ingredients
1 cup brown rice
4 large green bell peppers
1 onion, diced
2 tsp. olive oil
8 oz. Italian Sausage 
1/4 tsp. oregano
1/2 cup Parmesan cheese, grated
salt and pepper to taste
1/4 cup grated mozzarella cheese

Directions

Cook rice. 

Preheat oven to 375 degrees. Trim bottom of bell peppers so they have a flat surface to stand on. Cut off a fairly generous amount of the stem end of peppers, then remove seeds. Place hollowed-out peppers in a baking dish that you've sprayed with non-stick spray or olive oil. (A dish that's close in size to the peppers will work best.)

Remove stem part from the pepper caps and trim off any white membrane, then dice pepper caps and the onion into fairly small pieces. Heat 2 tsp. olive oil in a large skillet, then saute diced pepper and onion. Once onion and peppers are soft, add sausage and oregano. Cook until sausage is browned.

Next add the cooked rice and Parmesan cheese to the large skillet, season the mixture with salt and pepper to taste, and cook just long enough to warm, about 1-2 minutes.

Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shell.  If you have any extra filling, you can put it around the bell peppers (or in a separate baking dish). Bake peppers for 30 minutes, then remove from oven and put a generous pinch of grated mozzarella on top of each pepper. Put peppers back into the oven and bake until cheese is melted and lightly browned. Serve hot.