3 Green Bell Peppers

4 oz Crushed Tomatoes

1 oz Cream Cheese

1/4 cup Panko Breadcrumbs

8 oz Italian Pork Sausage

1 Shallot

3/4 oz Pepperoni

1/2 oz Shredded Parmesan Cheese

~~~ Start the Peppers ~~~

Remove stem and halve peppers. Remove seeds and ribs. Season inside of peppers with a pinch of salt.

Place peppers on prepared baking sheet, cut-side down, and spray with cooking spray.

Roast in hot oven until tender and lightly browned, 12-14 minutes.

While peppers roast, continue recipe.

~~~ Prepare the Ingredients ~~~

Peel and halve shallot. Slice thinly.

Slice pepperoni into thin strips.

Remove Italian sausage from casing, if necessary.

~~~ Start the Filling ~~~

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add Italian sausage, pepperoni, shallots, and red pepper flakes to hot pan.

Break up meat into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Remove from burner.

~~~ Finish Filling and Make Topping ~~~

Transfer filling to a mixing bowl and add tomatoes, cream cheese, and half the panko (reserve remaining for topping). Set aside.

In another mixing bowl, combine remaining panko, shredded cheese, 1 tsp. olive oil, and a pinch of salt. Set aside.

~~~ Finish Peppers and Finish Dish ~~~

Carefully remove peppers from oven and flip cut-side up.

Evenly divide filling between peppers and top evenly with panko topping. Peppers will be hot! Use a utensil. If peppers are too large to fill completely, fill 4 halves and roast 3-4 minutes longer.

Roast in hot oven until tender and panko topping is golden-brown, 14 -16 minutes.

Carefully remove from oven.

Plate dish as pictured