Bob's Italian Stuffed Peppers

Remove the crowns of peppers by cutting off the top portions. Discard the ribs and seeds, then rinse the peppers under cold running water. Chop the remaining edible portion of the pepper tops and set them aside for later use.

Fill a large pot with salted water, then bring it to a rolling boil. Add the peppers and reduce the heat to a simmering temperature. Cook until they are tender but still retain some firmness, approximately 5 minutes. Drain the peppers and set them aside.

Melt butter in a medium-sized skillet over medium heat on your stovetop. Sauté the reserved chopped pepper, onion, and celery in hot butter until they are tender and fragrant, taking around 3 to 5 minutes. Stir in crushed tomatoes, tomato sauce, and minced garlic. Season with 1 ½ teaspoons of salt, some fresh basil leaves, a few sprigs of oregano, and a pinch of black pepper. Let the mixture simmer uncovered for 10 minutes.

Preheat your oven to a hot temperature of 350 degrees Fahrenheit (175 degrees Celsius).

While the oven is heating up, combine grated Parmesan cheese, a beaten egg, some Worcestershire sauce, 1 remaining teaspoon of salt, and the remaining ¼ teaspoon of black pepper in a large mixing bowl. Mix everything together until well combined, then add some hot sausage, mild sausage, bread crumbs, and the remaining 1 cup tomato sauce mixture. Stir until everything is fully incorporated.

Spoon some of the sausage mixture into each pepper, using a piping bag or sausage stuffer if you have one. Place the stuffed peppers in a 3-quart casserole dish, then pour the remaining tomato sauce mixture over them.

Bake the peppers uncovered in the preheated oven until the sauce is bubbly and the sausage is cooked through, approximately 1 hour. To check if it's done, insert an instant-read thermometer into the filling and make sure it reads at least 160 degrees Fahrenheit (72 degrees Celsius).