With the rack in the middle position, preheat the oven to 350°F (180°C).
Step 2
Cut off tops of bell peppers and set them aside. Remove and discard seeds and membranes and set bottoms aside.
Step 3
Heat oil over medium-high heat in a large non-stick skillet. Add onion and sauté for 2 minutes to soften.
Step 4
Add crumbled sausage and cook breaking into pieces until meat is no longer pink, about 10 minutes. If sausage is too difficult to break, use a pestle. Drain mixture.
Step 5
Remove from heat, season and add 250 ml (1 cup) pasta sauce, egg, cooked rice and 60 ml (¼ cup) grated cheddar and mozzarella cheese and mix well.
Step 6
Spread remaining sauce in bottom of a square oven-safe dish. Place peppers on top. Spoon sausage mixture into each pepper, pressing down gently.
Step 7
Top with 30 ml (2 tbsp) grated cheddar and mozzarella cheese, again pressing down gently and place pepper tops over the stuffed bottoms.
Step 8
Bake 20 to 25 minutes or until peppers are softened, but still firm.
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