Ingredients
One and a half pounds of spicy pork sausage (you can use turkey)
One 28 oz. can peeled San Marzano Tomatoes
Asiago Cheese (shredded)
Pecorino/Romano grated cheese blend
One cup Ricotta Cheese
2 tablespoons fresh Parsley
Spices you’ll need:
garlic powder
onion powder
basil, oregano, parsley
salt and pepper to taste
one Bay leaf
4 Red Peppers
Preparation
Heat your oven to 350
In a skillet heat olive oil and remove sausage from casings. Sprinkle w/salt and pepper to taste. 1/4 teaspoons of; garlic and onion powder, basil, oregano, and parsley. Cook stirring constantly until cooked completely. Set aside. In a blender blend tomatoes well. Pour into saucepan. Add in 1/4 cup of asiago and pecorino/parm. cheese blends. One tablespoon of butter, 1 teaspoon of each; garlic powder, basil, oregano and parsley, one bay leaf. Bring to a boil and lower heat to simmer for half hour. In the meantime mix one cup of Ricotta cheese and 1/4 each of the grated cheeses and 2 tablespoons of fresh parsley, salt and pepper to taste. Cutting the top of peppers off , dig out the seeds from inside. Pour in a couple tablespoons of the Gravy a.k.a “red sauce”, then sausage, then ricotta cheese blend and repeat until you end w/the cheese on top. Place the tops of the peppers back on. Place remaining gravy in the bottom of the shallow dish. Cook for one hour basting about 3 times and serve.
