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1
Preheat an oven to 400 degrees F. In a large skillet over medium heat, warm the olive oil.
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2
Add the whole bell peppers and saute until colored on all sides but still firm to the touch, 5 to 7 minutes.
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3
If they do not all fit into the pan at once, saute them in batches to give them enough room to color properly.
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4
Remove from the heat and let cool.
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5
Slice the top off each pepper and reserve the tops.
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6
Scoop out and discard the seeds and ribs, being careful not to pierce the walls of the peppers, and set aside.
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7
Drain off all but 2 table spoons of the oil in the pan (reserve the drained oil) and place the pan over medium heat.
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8
Add the onion and saute until it softens, about 5 minutes.
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9
Stir in the rice and saute until translucent, about 5 minutes.
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10
Add the 1- 3/4 cups stock, salt, and pepper and bring to a boil.
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11
Immediately reduce the heat to a gentle simmer.
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12
Cover and cook until the liquid is absorbed and the rice is tender, about 10 minutes.
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13
Taste for salt.
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14
Meanwhile, in a second skillet, saute the sausage meat in a little of the oil reserved from browning the peppers (if necessary, use additional olive oil) until it colors but is not hard, 4 to 5 minutes.
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15
Add the cooked rice, soppressata, fennel, parsley, parmigiano, and garlic.
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16
Taste for salt and pepper.
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17
Remove from heat and allow to cool slightly.
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18
Fill the peppers with the rice mixture and insert a cube of mozzarella into the center of the stuffing.
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19
Replace the pepper tops.
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20
Oil a baking dish ample enough to hold all the peppers without crowding them.
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21
Arrange the stuffed peppers in the dish upright and add the 3 tablespoons stock to the dish.
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22
Cover tightly with a lid or aluminum foil, dull side out, and bake in the oven until the peppers are tender but still hold their shape, about 30 minutes.
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23
Allow to settle for 10 to 15 minutes before serving.
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24
Serve hot or warm.
