Stuffed Sweet Peppers

4 red or green bell peppers, preferably with flat bottoms
½ cups rice
3-4 links sweet Italian sausage or chorizo
2 cups tomato or pasta sauce
Parmesean cheese
Mozzarella cheese
1/4 cup fresh parsley, chopped
4 cloves garlic, chopped
Oil (olive or canola)
Put the rice on. Sauté the sausage, either crumble and cook like hamburg or cook as links and chop up afterwards. Sauté garlic in oil in a large saucepan or wok. Mix in rice, cooked sausage, sauce, and herbs. Add salt and pepper to taste, and cheese to consistency, which should hold together but not be soupy. Cut the tops off raw peppers and clean out white parts and seeds. Stuff with mixture. Add a bit of sauce over and around peppers and place on baking sheet or uncovered casserole dish close together so they don't fall down. Bake for about 45 minutes. Serves 3-4.
If time is short, microwave peppers for 15 minutes in 5 minute increments. Alternatively they can be microwaved for 10 minutes and baked for 15-25 minutes in the oven. Bake until outer rice is beginning to crisp.