-
1
Halve the peppers lengthwise, remove the stem and discard the seeds.
-
2
Put in a large microwave-safe bowl and toss with a splash of water and a large pinch of salt.
-
3
Cover with plastic wrap and cut a slit in the center to allow steam to escape using a paring knife.
-
4
Microwave at 100 percent power until the peppers are soft and pliable, 5 to 7 minutes.
-
5
Allow to cool completely.
-
6
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat and add the sausages, cut-side down.
-
7
Cook until browned on both sides, about 3 minutes per side.
-
8
Transfer to a plate.
-
9
Lower the heat to medium, add the onion and remaining tablespoon of oil to the skillet and cook, stirring frequently, until soft and just starting to brown, about 5 minutes.
-
10
Add the sausages back to the skillet and pour in the marinara and 1/4 cup water.
-
11
Bring to a low simmer and cook until the sausages and sauce are warmed through and the sauce is slightly thickened, about 3 minutes.
-
12
Remove from heat, stir in the parsley and set aside.
-
13
Arrange the pepper halves on a work surface cut-side up.
-
14
Put a chicken sausage half in a pepper half with some of the sauce and onions and fold up like a taco.
-
15
Wrap halfway in wax paper.
-
16
Repeat with the remaining ingredients to make 3 more tacos and serve immediately.
