Ingredients:
½ lb Italian sausage (hot or sweet)
½ lb raw shrimp
½ cup fresh grated parmesan or romano cheese
½ cup seasoned Italian breadcrumbs
2 Tbl chopped fresh basil
½ tsp salt
¼ tsp fresh ground pepper
4 large red bell peppers

Method:
Preheat oven to 350. Fill a large pot or pasta cooker with water and bring to a boil. Carefully cut around the stem of the peppers and remove along with seeds being careful not to break the pepper. Place the peppers into the boiling pot of water for about 5 minutes to soften. This reduces the baking time but don’t boil them too long, you don’t want them to be mushy.

Take the peppers out of the water and drain. While the peppers are cooling cook your sausage until just brown. Don’t over cook. You can use bulk sausage or link sausage taken out of the casing. Wash, peel and de-vein shrimp. Coarsely chop raw shrimp and put into a large bowl. Add sausage, cheese, breadcrumbs, basil, salt and pepper. Gently mix ingredients together in bowl.

Mixture should be moist. If it seems too wet add more breadcrumbs. If too dry, drizzle in a little water or white wine. Spoon the mixture into peppers filling all the way to the top. Place the peppers upright in a baking dish, top with a little more cheese and breadcrumbs, and bake for 30 minutes.