20-25 hot peppers
16 oz. Ricotta cheese
8 oz. Mozzarella cheese
1/2 c. Parmesan cheese
1 egg
Salt & pepper to taste
1 big jar of your favorite spaghetti sauce

Cut off tops of peppers and remove seeds, rinse each pepper.

Mix Ricotta, most of Mozzarella (5-6 oz.), 1/4 cup Parmesan, egg, salt and pepper in large bowl. Stuff into peppers, using a pastry bag or plastic bag with corner cut off. Lay peppers in cake pan, pour sauce over top. Sprinkle with reserved Mozzarella and Parmesan cheese. Bake at 350 degrees for 1 hour or until peppers are fork tender.