Italian Sausage Stuffed Mini Peppers

1. Preheat oven to 375°F.
2. In a skillet over medium heat, cook the ground sausage until browned and cooked through. Break it into crumbles while cooking. Set aside.
3. In a bowl, combine the cooked sausage, panko, mozzarella cheese, Parmesan cheese, chopped parsley, oregano, garlic, salt, and black pepper. Mix well until the ingredients are evenly combined.
4. Using a spoon, stuff each mini sweet pepper half with the sausage mixture. Lay peppers onto baking sheet.
5. Drizzle a bit of olive oil over the stuffed peppers. Bake in the preheated oven for about 15-20 minutes or until the peppers are tender and the filling is golden brown.

Serve Immediately.

Recipe by Chef Lacy Larson, Pacific Coast Fresh Co, Executive Chef