• Preheat oven to 350º F.
• Slice the tops of the bell peppers off. Then scrape out the seeds and veins. Dice the tops of the peppers but remove the core. You'll need ½ cup of chopped tops.
• In a large skillet on medium high heat, sauté the diced onions and bell peppers. If your skillet is not non-stick, you may need to add a bit of olive oil to prevent them from sticking. Cook for 2-3 minutes or until they begin to soften.
• Crumble in the Italian sausage, mix it in well and continue to cook until the pork sausage is mostly done, another 2-3 minutes.
• Sprinkle in the Italian seasoning, garlic, salt, pepper, and chopped fresh parsley. Stir well and reduce head to medium.
• Stir in the rice until it is completed combined with the sausage and vegetables.
• Stir in the pasta sauce (but reserve about a cup for later) and heat though. Remove from heat and stir in 2 cups of cheese.
• Stuff each of the peppers to just above the top.
• Once all the peppers have been stuffed, pour the remaining pasta sauce into the now empty skillet. Place each pepper in the skillet.
• Cover the stuffed peppers with aluminum foil and bake for 40 minutes.
• At the end of the cooking time, remove the foil and top each pepper with the remaining cheese. Bake for an additional 5 minutes or until the cheese is bubbly, melted, and browned.

Outdoor Camp Oven

• Heat coals in a charcoal chimney and do the prep work for preparing the recipe.
• Once hot, place 9-10 coals on bottom (camp table, fire pit, etc).
• Nestle camp oven on top of the coals.
• Follow directions above for making the recipe.
• Cover with the camp oven lid. Place heated coals over the entire lid.
• Use a lid lifter when adding the cheese and then serving.