So, I made this for dinner the other night, and unequivocally the kids said I had to write it up and share with y’all. And then, I’d need to make it again for them.

So here you go. You have no one to blame but them.

Ingredients:

2 Tbsp evoo

6 bell peppers, tops removed and inside cored and seeds removed

2 Tbsp evoo

4 Tbsp evoo

1 large onion, chopped

6 cloves of garlic, minced

2 lbs ground italian sausage

3 zucchinis, diced

3 large heirloom tomatoes, chopped

3 Tbsp tomato paste

1 cup chicken stock

1 1/2 tsp salt

10 leaves fresh basil, shredded

1 1/2 cups cooked white rice

6 Tbsp freshly grated parmesan cheese

Directions:

Preheat oven to 400.

Rub bell peppers with 2 Tbsp evoo, both inside and out. Set aside.

In a large saucepan, heat 4 Tbsp evoo over medium heat until shimmering.

Add in onions and sauté for 5 minutes. Add garlic, stirring to combine.

Add in ground sausage, turn heat to medium high, and brown.

Once sausage is browned, turn head down, and add in chopped zucchini and tomatoes. Stir to combine, and sauté for 5 minutes.

Add in tomato paste, chicken stock, and salt. Bring to boil. Reduce heat to low.

Stir in basil and cooked rice. Let cook on low for 15 minutes to reduce sauce.

Coat a large, oven safe pan with 2 Tbsp evoo. Space peppers out, inside. Fill each pepper with sausage mixture. Spoon extra mixture around peppers and bottom of the pan.

Cover everything with grated parm.

Cook in oven for 30 minutes, until cheese is nice and melty.

Serve peppers with extra filling on the side.