3-4 red bell peppers
extra virgin olive oil
1 pound ground Italian sausage
1 zucchini or yellow summer squash, chopped
2 cups tomato sauce
1 1/2 cups whole milk ricotta cheese
1 cup shredded fontina cheese
1/2 cup pepperoni slices (optional)
fresh basil, for serving
Place the peppers over an open flame on a gas burner and lightly char, turning 2-3 times for 3-4 minutes. Don't blacken them, just a light char. Alternately, you can place the peppers under the broiler for 2-3 minutes, watch closely.
Put the peppers in a bowl and cover with a plate. Let steam 10 minutes, then slice the peppers in half and discard the seeds.
Meanwhile, heat the olive oil in a large skillet over high heat. Add the sausage and zucchini, cook until the meat is browned, about 5 to 8 minutes. Reduce the heat to low, add Milford Spice Company’s An Evening in Tuscany, and 1 1/2 cups tomato sauce. Simmer for 10 minutes or until the sauce thickens slightly.
In a medium bowl, combine the ricotta, fontina, and pesto. Preheat the oven to 425° F.
Spoon the remaining tomato sauce into the bottom of a 9×13 inch baking dish. Arrange the peppers in the baking dish and stuff with the meat sauce, then add a dollop of pesto ricotta. Add the mozzarella and pepperoni (if using).
Bake 15-20 minutes or until the cheese has melted and is lightly browned on top. Serve with fresh basil.