Created by ForeverMama on November 15, 2015
Step 1: Place 8 pepper halves in a baking pan, cut side up to hold stuffing. Drizzle with olive oil and sprinkle with sea salt and freshly ground black pepper. Set aside.
Step 2: In a large skillet, heat oil over medium-high heat. Add ground sausage meat, cook, breaking up with spoon until just beginning to brown.
Step 3: Add onions, garlic, and mushrooms. Continue to cook until mushrooms begin to release their juice.
Step 4: Add wine zucchini, oregano, 2 tablespoons of fresh sage, and fennel seeds (crush fennel seeds with your fingers to help release their flavors). Simmer for 15 - 20 minutes. Season with salt and pepper.
Step 5: Let cool for about 10 - 15 minutes.
Step 6: Stir in rice,ricotta cheese, and remaining 1 tablespoon of freshly chopped sage. Adjust seasoning with salt and pepper, if necessary.
Step 7: Stuff each pepper very full.
Step 8: Mix bread crumbs (or Ritz crackers) with parmesan cheese together.
Step 9: Cover each bell pepper with parmesan cheese mixture.
Step 10: Dot with butter. Pour a bit of water or white wine in bottom of pan.
Step 11: Bake uncovered in a 350-degree-Fahrenheit oven for 1 - 1.25 hours or until golden and brown on top and peppers are tender.