12 large Carmen Italian Frying Peppers (or you can use bell peppers)
3 tablespoons plus 2 teaspoon butter, divided
4 cloves garlic, minced or pressed
1/2 large onion, finely chopped
6 medium red potatoes
1/2 yellow squash
1 pound sausage (Country Gardens Farm has good sausage)
1/2 teaspoon sea salt
2 teaspoons dried oregano
1 teaspoon dried thyme
24 ounces homemade or store bought marinara
1/4 cup grated Parmesan cheese
12 ounces fresh mozzarella cheese
Boil the peppers: Fill a large pot about 2/3 full of water and bring to a boil. Split the peppers lengthwise if using the Carmen pepper. If using bell peppers cut the top off. Remove the seed.
Once the water is boiling, add the peppers and let boil for about 5 minutes. Using tongs remove peppers from water and place upside down on a clean towel to cool and dry.
To make the filling: Melt 3 tablespoons butter in a large pot.
Add the garlic and onion to the melted butter and saute over medium heat stirring often until the onion is tender.
Dice the red potatoes with the skins on. Add diced potatoes to the cooking pot as you chop them, stirring often.
Dice squash and zucchini and add to the mixture, stirring often.
Add the sausage, sea salt and herbs. Stir using a wooden spoon to break the sausage into small crumbles. Continue cooking until veggies and sausage begins to brown.
Stir in the marinara sauce and grated cheese. Turn off heat.
Assembling the peppers: Preheat oven to 375 degrees F.
Fill each pepper with the stuffing. Place the stuffed peppers into a casserole dish making sure to leave a little space between them.
Top each pepper with mozzarella cheese.
Bake for 10-15 minutes until mozzarella is melted. If desired you can broil for 1-2 minutes to lightly brown the cheese.