Lasagne Stuffed Peppers

Preparation Preheat oven to 350 F and place rack to middle position. Halve the peppers lengthwise and remove the seeds and white pith with a spoon.

Place in a 9×13 inch baking dish or in the bottom of a slow cooker. Add the olive oil to a medium pan set over medium heat. Cook the ground italian sausage in the pan, breaking it up into small pieces until cooked through. Stir in the tomato sauce (marinara or your favorite) and cook until thickened. Cool and mix in 1/2 of the mozzarella cheese. Spoon the meat sauce into the peppers, filling half way. Spoon a scant 1 1/2 tbsp ricotta cheese into each pepper followed with the remaining meat sauce.

Cover the peppers with a piece of parchment paper, tucking the access around them. Then, cover the dish tightly with foil. Let sit on the counter for 30 minutes before baking.]

Oven Bake covered for 30 minutes. Then, remove the foil and parchment and top with remaining ricotta and mozzarella cheeses. Bake uncovered for an additional 10-15 minutes. Place under broiler for additional browning. Top with Parmesan cheese and serve.

Slow Cooker Layer the ingredients in the peppers as per steps 2 and 3 above. Place the peppers into the slow cooker and cook on high 3-4 hours or on low for 6-8 hours. When done, divide the remaining ricotta and mozzarella cheeses among the peppers. Cover and heat until the cheese melts. Top with Parmesan cheese and serve.

Serve with a green salad with oil and vinegar dressing.