3 bell peppers, preferably 1 yellow, 1 red, 1 green
1 recipe Stuffing (either Vegetarian on page 118 or Sausageon page 119)
1 1/2 cups Chicken Stock
1 1/2 cups Tomato Sauce
2 tablespoons grated Percorino Romano cheese
2 tablespoons Italian Bread Crumbs
Preheat the oven to 375 F.
With a sharp knife, cut the peppers in half lengthwise and clean out the seeds. Stuff the peppers with your choice of stuffing. Place in a baking dish side-by-side. Pour the stock and tomatoe sauce into the baking dish. Sprinkle the top of the stuffed peppers with the cheese and bread crumbs. Bake until the peppers are soft, about 35-40 minutes. Serve warm. This dish tastes even better when you reheat it the next day.
Sometimes I use the leftover sauce to top the pasta dish. If this idea appeals to you, increase the amounts of stock and tomatoe sauce each to 2 cups.