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1
Preheat your oven to 350 degrees.
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2
Cut the tops off of and hollow out the bell peppers.
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3
Boil them in salted water for approximately 5-6 minutes; long enough to make them tender but still firm enough to hold their shape.
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4
Brown the sausage in a frying pan.
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5
Add onion, garlic, celery, salt and pepper and cook until vegetables are tender.
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6
If you want even more bell pepperiness in your stuffed peppers, take the tops you cut off earlier and dice them up.
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7
Throw this in with the other vegetables.
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8
Tear up the white bread into little pieces and combine in a bowl with the sausage and vegetables.
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9
Stir everything together but dont overwork the mix or the bread will become mushy and gummy.
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10
Feel free to mix with your hands if the stuffing is cool enough.
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11
Arrange the peppers in a baking dish and fill with the stuffing.
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12
Mound a bit of stuffing on top of each filled pepper and give it a careful squish with a spoon or your hands.
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13
You want to make sure the stuffing is packed into the pepper, but if you squish too hard youll overcompact the stuffing and/or split the pepper (and nobody wants that).
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14
Bake for 30 minutes or until the peppers are fully cooked.
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15
You can tell theyre done because the skin will appear wrinkly and the pepper will be soft when poked.
