This is a recipe my grandmother taught to my mother. I in turn interviewed my mother and took notes. I make one big change to the dish; I try to keep it low carb by substituting ground pork rinds for bread crumbs. Here is the recipe, the way I wrote it down 20 years ago:

8 Cubanelle peppers
2-3 Tablespoons of olive oil in which to cook them

Filling:
1 lb. of ground Italian Sausage, hot or mild
1/2 cup of bread crumbs, seasoned or plain
1/2 cup of grated parmesan cheese
1/2 teaspoon of freshly ground black pepper
One handful of Italian flat-leafed parsley, chopped
2 or 3 cloves of garlic, crushed
1 Large or extra large egg

Sauce:
1 Tablespoon of olive oil
4 plum tomatoes, chopped finely, or two cans (14.5 oz.) of diced tomatoes, drained
Sliced mushrooms of your choice, optional
Sliced olives of your choice, optional
Salt & pepper for sauce

In the olive oil, saute the ground sausage and brown well and put into a medium-sized bowl to cool. Add the bread crumbs, the parmesan, black pepper, chopped parsley, garlic, and egg. Mix ingredients together thoroughly. Stuff this into the peppers.

Saute the stuffed peppers (skin included) in the olive oil. Turn over so that all sides are cooked (charred) and the peppers are limp.

In the olive oil for the sauce, saute the tomatoes, mushrooms, and olives until fragrant and delicate. Pour out over the peppers. Serve and eat.

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