Sausage and Peppers are one of my favorite combinations. I love 'em on a fresh grinder roll, in pasta, lasagna, and lately in this Sausage Stuffed Peppers recipe!
Heat the oven to 400 degrees F. Spray an 8-inch x 8-inch pan (or any other 2-quart baking pan) with cooking spray.
Prepare the peppers by cutting them in half length-wise, and remove the stem, seeds, and white membrane. Nestle the peppers into your prepared baking dish; set aside.
Heat a large non-stick skillet over medium-high heat. Remove the sausage from its casings, and add it to your pan. Use the back of a wooden spoon to break the meat into chunks and cook, stirring, until browned.
Place the sausage onto a paper towel-lined plate, and drain off all but 1 teaspoon of the fat. Add the onions and oregano to the pan, and cook until softened and starting to brown, about 4-5 minutes.
Add the sausage back to the pan along with canned tomatoes, and ½ cup of mozzarella cheese.
Spoon the mixture into your prepared bell peppers. Cover with foil and bake for 25 minutes. Remove the foil, and top the bell peppers with the remaining ½ cup of mozzarella cheese. Bake for an extra 5 minutes.