• 1/3 cup olive oil
• 8 medium red or yellow peppers or a mixture
• 1 onion finely chopped
• 2 large cloves of garlic, finely chopped
• 3/4 cup long grain white rice
• salt and pepper
• 2 sweet italian sausages, about 8 oz, casings removed and meat crumbled
• 4 oz gorgonzola, crumbled
• 2 Tbsp freshly grated parmesan
• 1 tsp fennel seeds

1. Preheat oven to 400°F.
2. Warm the oil in a skillet over medium heat. Add the peppers and sauté until colored on all sides but still firm to the touch, 5 - 7 minutes. Cook in batches if necessary.
3. Allow the peppers to cool, then slice off the tops and reserve them. Scoop out and discard the seeds and ribs, being careful not to pierce the flesh. Set the peppers aside.
4. Drain and reserve the oil, then return 2 tablespoons of the oil to the skillet and set over medium heat. Add the onion and garlic and cook until soft.
5. Stir in the rice and sauté until translucent, about 5 minutes. Add 1 1/2 cups water and salt and bring to a boil. Immediately reduce the heat to a gentle simmer, cover and cook until all the liquid is absorbed, about 10 minutes. Taste for salt.
6. Pour a little of the reserved oil into a second skillet and cook the sausage just until it colors, but does not harden, 4 - 5 minutes. Stir in the rice, cheeses and fennel seeds. Check the mixture for salt and pepper. Remove from the heat and let cool slightly.
7. Stuff the peppers and replace their tops.
8. Select a baking dish and arrange the peppers upright inside, adding 3 tablespoons of water to the dish. Cover tightly with a lid or with foil.
9. Bake the peppers for about 30 minutes, until they are tender but still hold their shape. Check the rice, it should be tender, but not mushy. Allow the peppers to settle for 10 - 15 minutes.
10. Serve warm or hot.

(Bob)