Skillet Stuffed Peppers

Bibliophile Thalassophile I love all animals especially cats and horses. I LOVE to cook, bake and to eat! My paternal grandparents were born in Sicily,so love of Italian food is in my DNA. I'm a fan of Chef Lidia Bastianich. Her recipes are simple foods rooted in her childhood,when families meals used the fresh vegetables and meat grown in small kitchen gardens or backyard chicken coops. Julia Child,is a goddess of the kitchen and I vow to someday cook her iconic Boeuf Bourguignon.

6 medium multicolored bell peppers

1 ½ tsp. kosher salt, divided

1 Tbsp. extra-virgin olive oil

1 lb. mild Italian sausage, casings removed

1 medium yellow onion, chopped (1 ¼ cups)

3 large garlic cloves, minced (1 Tbsp.)

2 cups cooked white long-grain rice

4 oz. Parmesan cheese, grated (about 1 cup)

½ cup chopped fresh flat-leaf parsley

¼ cup chopped fresh basil, plus more for garnish

1 (24-oz.) jar marinara sauce (such as Rao's)

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

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