1. Preheat the oven to 375°F.
2. Cut the tops off the peppers and remove the seeds and membranes.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, until softened.
4. Add the Italian sausage and cook, breaking it into crumbles, until browned and fully cooked.
5. Remove the skillet from the heat. Stir in the wild rice, Nonna Pia’s Siciliana Pasta Sauce, Parmesan cheese, and Italian seasoning. Season with salt and cracked black pepper to taste.
6. Lightly brush the outside of each pepper with olive oil, then generously fill each pepper with the sausage mixture.
7. Arrange the stuffed peppers upright in a baking dish. Cover with foil and bake for 30–35 minutes, until the peppers are fork-tender.
8. Transfer to a serving platter and spoon additional Siciliana Pasta Sauce over the tops, if desired.

GRILL OPTION

Wrap each stuffed pepper individually in foil. Grill over medium heat for 30–35 minutes, turning occasionally, until the peppers are tender and the filling is heated through.

SERVING TIP

Serve with a crisp green salad, garlic bread, or roasted vegetables. You can also swap the wild rice for cooked white rice or quinoa, or use red, yellow, or orange bell peppers for a slightly sweeter flavor.

Nonna Pia’s Siciliana Pasta Sauce adds rich, homemade Italian flavor without hours of simmering, making these stuffed peppers an easy dinner for busy summer nights.