Sausage Stuffed Peppers 

2 pkgs. (16 oz. each) Regular Flavor Uplands Gourmet Pork Sausage 
1 small onion, grated 
4 tablespoons uncooked long grain rice 
4 tablespoons grated Parmesan cheese 
1 tablespoon chopped parsley 
1 egg, lightly beaten 
1/4 teaspoon black pepper 
4 red, yellow or green sweet bell peppers

Sauce:

2 cans (8 oz. each) tomato sauce 
2 tablespoons olive or vegetable oil 
2 teaspoons dried oregano 
salt and pepper to taste 

Combine sausage, onion, rice, Parmesan, parsley, egg, and pepper in large bowl; stir well. Cut tops off peppers, remove and discard seeds. If peppers won't stand up, trim a small amount off the bottom to create a level surface. Stuff peppers with sausage-rice mixture. In a Dutch oven or large deep skillet, combine sauce ingredients, stirring well; season to taste. Place stuffed peppers in sauce; bring to a boil. Reduce heat to low; cover and cook for 1 hour or filling is firm and cooked through.

Makes 4 servings