Zesty Italian Stuffed Peppers

• 1 Tablespoon Pure Virgin Olive Oil
• 8 ounces, weight Sweet Or Hot Italian Sausage Links, Casing Removed
• 1/4 cups Finely Diced Yellow Onion
• 2 Tablespoons Sliced Black Olives
• 1 cup Cooked Pasta (I Use Rotelle)
• 10 ounces, weight Canned Tomato Sauce
• 1/4 cups Low Sodium Vegetable Stock
• 2 whole Bell Peppers, Cut Lengthwise
• 12 slices Pepperoni (small Slices)
• 1 cup Shredded Mozzarella Cheese

1. Preheat oven to 375 degrees F.
2. In a skillet over medium heat, add oil and Italian sausage, crumbling sausage as it cooks.
3. Add onions and saute until sausage is thoroughly cooked.
4. Drain grease.
5. Add black olives, cooked pasta, and tomato sauce.
6. Reduce heat to low and cook 34 minutes, stirring well.
7. In an 8 x 8 baking dish, add vegetable stock.
8. Set bell pepper halves inside dish.
9. Scoop equal portions of sausage mixture into each one.
10. Top each with 3 slices pepperoni and mozzarella.
11. Cover dish with aluminum foil and bake 20 minutes.
12. Remove foil and bake an additional 34 minutes to crisp the top.
13. Serve immediately.
14. We love these with crusty bread and a small green side salad with creamy Italian dressing (see my recipe box).
15. Hope you enjoy!

olive oil, weight sweet, yellow onion, black olives, tomato sauce, vegetable stock, bell peppers, pepperoni, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/zesty-italian-stuffed-peppers/ (may not work)