Italian Stuffed Cubanelle Peppers - cooking recipe

Ingredients

1 pound bulk Italian turkey sausage
2 tablespoons olive oil, divided
1 cup finely chopped onion
1 teaspoon minced garlic
1 cup Italian-seasoned bread crumbs
1/2 cup Monterey Jack cheese
1/2 cup mozzarella cheese
1 egg
1/4 cup cooked rice
1/4 cup grated Romano cheese
2 tablespoons chopped fresh parsley, or to taste
salt and ground black pepper to taste
8 Cubanelle peppers, stemmed and seeded

Preparation

Cook and stir sausage in a skillet over medium heat until lightly browned, 5 to 8 minutes. Drain excess grease and transfer to a bowl.
Preheat oven to 350 degrees F (175 degrees C).
Heat 1 tablespoon olive oil in the skillet; cook and stir onion and garlic until fragrant, 3 to 5 minutes. Stir in sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, egg, rice, Romano cheese, and parsley. Season with salt and pepper. Transfer to a bowl.
Wipe out skillet and heat remaining 1 tablespoon oil over medium heat. Cook and stir Cubanelle peppers until lightly browned, 3 to 5 minutes.
Stuff Cubanelle peppers with rice mixture, using a teaspoon to push it into the tip. Arrange stuffed peppers in a 10x13-inch baking dish; cover dish with aluminum foil.
Bake in the preheated oven until peppers are tender, about 45 minutes. Remove foil and bake for 15 minutes more.