Cheese-Stuffed Italian Cubanelle Peppers

Cook the sausage in a large skillet over medium heat until it reaches a crumbly and lightly browned state, taking around 5 to 8 minutes. Remove any excess grease from the skillet and transfer the cooked sausage to a medium-sized bowl.

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

In the same skillet, heat 1 tablespoon of olive oil over medium heat. Cook and stir the onion and garlic in the hot oil until they release their fragrance, taking around 3 to 5 minutes. Add the cooked sausage, bread crumbs, Monterey Jack cheese, mozzarella cheese, beaten egg, cooked rice, Romano cheese, and parsley to the skillet. Mix everything together until it's well combined and seasoned with salt and black pepper.

Transfer the mixture to a large bowl, making sure to get rid of any remaining ingredients from the skillet.

Wipe out the skillet and heat the remaining 1 tablespoon of olive oil over medium heat. Cook and stir the Cubanelle peppers in hot oil until they're lightly browned, taking around 3 to 5 minutes. Remove the peppers from the skillet and let them cool slightly.

Using a teaspoon, fill each Cubanelle pepper with the rice mixture. Arrange the stuffed peppers in a 10x13-inch baking dish, making sure they're covered with aluminum foil.

Bake the stuffed peppers in the preheated oven until they're tender, taking around 45 minutes. Remove the foil and continue baking for an additional 15 minutes to allow the peppers to brown slightly.