red peppers ready for stuffing
baguette or Italian country bread stale is best
cup of boiling hot water or stock (chicken)
cup of onion chopped
cup of chopped carrot
cup of chopped celery
clove garlic, chopped
cup of chopped parsley
Salt and pepper
cup of parmesan cheese, grated
Olive oil and butter
Chop the bread and soak with hot water or stock and set aside.
In a skillet, sauté the onion, celery, carrots and garlic until translucent.
Add the sausage and cook for about 5 minutes.
Mix the sausage and vegetable with the bread, add the cheese and parsley, season with salt and pepper.
Taste it and stuff the peppers to the top.
Arrange in a baking dish big enough to fit the peppers. Add olive oil and some butter and bake at 375F for about 1 hour.
Serve with strained tomato sauce or with a salad.