1/4 c. Crisco oil
5 lg. green peppers
1 lb. ground beef
1/2 lb. Italian sausage, casing removed
1/2 c. chopped onion
2 lg. cloves garlic, minced
1 tsp. dried oregano leaves, crushed
1 (10 1/4 oz.) can Franco-American beef gravy
2 tbsp. tomato paste
1/2 c. diced Mozzarella cheese
1/4 c. grated Parmesan cheese

Preheat oven to 350 degrees. Cut 4 of the peppers in half lengthwise, discard seeds, chop remaining peppers; reserve.

In 10-inch skillet in 3/4 inch boiling water, place pepper halves, cut side down overlapping to fit. Reduce heat to low. Cover, simmer 5 minutes. Remove from heat. Drain peppers on paper towels. Empty water from skillet, dry skillet.

In same skillet over medium high heat, pour oil, cook beef sausage, reserved chopped pepper and onion with garlic and oregano until meat is browned and vegetables are tender, stirring to separate meat. Spoon off fat dry well with paper towels.

Stir in gravy and tomato paste. Heat to boiling, reduce heat to low, simmer 5 minutes. Remove from heat, stir in cheeses.

Spoon meat mixture into pepper shells in 9x13 inch baking dish. Arrange stuffed peppers. Cover with foil. Bake 25 minutes or until hot at 350 degrees. Serve over hot rice or creamed potatoes with additional Parmesan cheese, if desired. Makes 8 servings.