6 Bell Peppers (Capsicums - variety of colors, 2 red, 2 orange, 2 yellow), top sliced off, cored of seeds
6 medium links Spicy (hot) Italian Sausage, cubed
1/2 cup re-hydrated shitake mushrooms (in warm chicken broth, reserve broth)
large 1lb bag fresh leaf spinach
6 cloves garlic, roasted and minced
1 large vidalia onion, minced
1/4 cup Romano/Pecorino cheese, grated
1 cup mozzarella cheese, grated (separated into 1/2 cup portions)
1 cup bread crumbs
salt and pepper to taste

Preheat oven 375 degrees. Lightly oil a high edged casserole dish.

In a large saucepan over high heat, add olive oil - heat until glassy then toss in garlic, onion and shitake mushrooms - saute for about three minutes until onions become transparent, then throw in cubed sausage chunks, stir quickly - until nicely browned. Add reserved chicken broth that shitake mushrooms were in. Spoon scrape brown from bottom of pan into sauce while folding in all elements. Add salt and pepper, add a handful of spinach over top and cover, let steam for a minute, take off lid, add another handful, repeat until all spinach is added. Remove lid and cook until most liquid has evaporated.

Put this cooked mixture into a bowl to slightly cool while you add the bread crumbs stirring quickly and then 1/2 cup Pecorino and 1/2 cup of mozzarella cheeses. Stir liberally until everything is thoroughly mixed.

Spoon in this mixture into the peppers and place into the oiled casserole dish, then use the rest of the mozzarella to cover the top. Place in preheated oven uncovered for 25 minutes. Remove and enjoy! Great served with polenta.