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RED PEPPERS STUFFED WITH ITALIAN SAUSAGE

(Serves 4)

4 medium-size red bell peppers

4 TB. olive oil, divided

1/2 cup chopped onion

1 celery stalk, chopped

1 lb. Italian sausage, casings removed and meat crumbled

4 plum tomatoes, coarsely chopped

15 black olives, chopped

Salt and pepper

1 cup fresh breadcrumbs

1 cup hot water

Preheat oven to 375 degrees F.

Cut each pepper in half lengthwise.  Remove the stem, seeds, and ribs.

Fill a large saucepan with water and bring to a boil.

Add the peppers to the boiling water and cook for 4-5 minutes.

Drain and set the peppers aside to cool.

In a large sauté pan over medium- low heat, warm 2 TB. of olive oil.

Add the onion and sauté until just beginning to brown, about 4-5 minutes.

Add the celery and sauté another 2-3 minutes.

Transfer the mixture to a plate and set aside.

Add the crumbled sausage to the pan over medium heat and cook until lightly browned, about 10 minutes.

Add the onion mixture and diced tomatoes to the pan and cook 3-4 minutes.

Remove from heat, stir in olives, and season with salt and pepper.

Arrange the peppers, cut side up, in a baking dish in which they can fit in a single layer.

Spoon the sausage mixture into the peppers, dividing it evenly among them.

Top each pepper with some of the breadcrumbs and drizzle with the remaining olive oil.

Pour the hot water into the dish but not on the peppers.

Bake, uncovered, until the crumbs are golden brown, about 40 minutes.

Transfer the peppers to a platter and serve.

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