How to make Stuffed Peppers with Sausage and Parsley:
• Preheat oven to 400 degrees. Slice tops off peppers and set aside. Clean seeds and ribs out of each pepper and pierce the bottom with a fork. Place on a baking rack set inside a rimmed baking sheet.
• In a medium saucepan, combine sausage and chicken and cook for about 5 minutes, until slightly pink. Drain on paper towels, and set aside.
• In a large bowl, beat eggs lightly, add pre-cooked meat, and then add all remaining ingredients. Combine gently with your hands. Spoon mixture equally into the peppers. Bake uncovered for 40 – 45 minutes (until pepper is tender when pierced with a fork).
• Remove from oven, replace pepper tops and let rest for 10 minutes before serving.