6 lg. firm unblemished green pepper
1 lb. hot (or sweet) Italian sausages
2 c. finely chopped onion
1 clove garlic, finely minced
1 1/4 lb. fresh mushrooms, cut into tiny cubes or chopped (about 3 1/2 c.)
1 c. finely chopped parsley
2 c. fine fresh bread crumbs
2 eggs
Salt and freshly ground pepper to taste
3/4 c. tomato sauce
3/4 c. grated Parmesan cheese

Preheat oven to 425 degrees. Split the peppers in halves lengthwise. Remove and discard the seeds. Cut away and discard the white veins inside the pepper halves. Remove the meat from the sausage skins. Discard the skins. Add the sausage meat to a skillet. Do not add any more fat. Cook, stirring and cutting down with the side of a heavy kitchen spoon to break up any lumps in the meat.

When cooked through, add the onion and garlic. Cook about 5 minutes and add the mushrooms. Cook about 2 minutes and spoon the mixture into a mixing bowl. Let cool slightly. Add the parsley, bread crumbs, eggs, salt and pepper to taste. Blend well. Spoon equal portions of mixture into the pepper halves. Smooth over.

Arrange pepper halves in a buttered baking dish. Spoon 1 tablespoon of tomato sauce on top of each half. Sprinkle with cheese. Bake 40 to 45 minutes until piping hot throughout and nicely browned. Yield: 6-12 servings.