1cupdried Italian sausagecut into small 1/4 inch cubes
salt and pepperto taste
First, preheat oven to 375F.
Meanwhile, in a large mixing bowl beat eggs.
Next add: remaining ingredients except peppers to make bread stuffing. Combine well and set aside. The mixture should be moist. It will moisten as it sits.
Then, wash peppers, remove and discard tops and seeds from inside the peppers. Salt the inside of the peppers.
Then, oil spray the bottom of a 13 x 9 x 3 inches baking dish.
Next, when bread stuffing is moist, add the stuffing to the inside of a pepper using a spoon. Gently push the bread stuffing down into the pepper but, be careful not to crack the pepper. Place stuffed peppers in the oil sprayed baking dish.
Last, bake stuffed peppers at 375F for about 55 min. Use a fork to pierce the peppers to check if they're done. They should be soft and they'll wrinkle when you remove them from the oven.
Leftovers: Store leftovers in the refrigerator for up to 3 days. The stuffing loses flavor over time so it'll taste best on the first day.You may use stale white bread (or wheat bread if you prefer.) Do not use fresh bread for this recipe or the stuffing will be too mushy.
Make Ahead Instructions:
Make ahead the day before and bake before serving according to recipe instructions but, add up to ten more minutes of baking time, if needed.You can bake them, let them cool and freeze them in a tight container for up to 3 months before using.