INGREDIENTS
1/3 pound Italian sausage (omit sausage and add 1 cup of ricotta cheese to recipe for a meatless version)
1 (8 ounce) package cream cheese, softened
3/4 tablespoon garlic salt
3 tablespoons grated Romano cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/3 cup Italian-style dry bread crumbs
1 tablespoon olive oil
6 Hungarian peppers, cored and seeded
DIRECTIONS
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Preheat oven to 350 degrees F.
In a medium bowl, mix together the sausage (ricotta), cream cheese, garlic salt, Romano cheese, oregano, basil, bread crumbs and olive oil.
Stuff the peppers with the sausage mixture. Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until the stuffing is lightly brown and bubbly.