This meal is a favorite of my husband’s for a dinner during the week

Preheat your oven to 375°F (190°C).

Cut the tops off the bell peppers and remove the seeds and membranes.

In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Drain any excess fat.

Mix the cooked sausage with the sliced pepperoni, marinara sauce, and Italian seasoning in a bowl.

Stuff each bell pepper with the sausage and pepperoni mixture.

Place the stuffed peppers in individual aluminum foil containers or a baking dish.

Top each pepper with shredded mozzarella cheese.

Drizzle a little olive oil over the tops of the peppers.

Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly charred.

Let cool for a few minutes before serving.

For a spicier kick, add some red pepper flakes to the sausage mixture. You can also substitute the mozzarella with a blend of cheddar and Monterey Jack for a different flavor profile. If you prefer a vegetarian version, replace the sausage and pepperoni with a mixture of mushrooms, zucchini, and spinach. For an extra layer of flavor, try adding a spoonful of pesto to the marinara sauce before mixing it with the sausage.