Roasted Stuffed Peppers with Italian Sausage and Balsamic Glaze

4 bell peppers, cut in half, seed and stems removed

2 tablespoons olive oil, divided

¼ teaspoon salt

1½ tablespoons balsamic vinegar

1 small Harvest Haven sweet onion, diced (about 1½ cups)

2 cloves Harvest Haven garlic, minced

1½ pounds mild Harvest Haven Italian sausage, casing removed

1 teaspoon freshly chopped rosemary plus additional for garnish

½ cup shredded mozzarella cheese

1 tablespoon grated Parmesan cheese

Balsamic Glaze

¼ cup balsamic vinegar

Preheat oven to 425 degrees.

Brush pepper skins with 1 tablespoon olive oil and season with salt.

Place skin side down on large baking sheet.

Roast for about 20 minutes until peppers are tender and skins are lightly charred.

Remove from oven and set aside.

Reduce oven temperature to 350.

Meanwhile heat remaining olive oil in a large skillet over medium heat.

Add onions and cook until just tender, about 8-9 minutes.

Add garlic and cook for about a minute longer until fragrant.

Add Italian sausage and rosemary and cook, breaking up the chunks until sausage is cooked and crumbly, about 10 minutes.

Increase heat to high and add 1½ tablespoons balsamic vinegar. Cook on high for 1-2 minutes until bubbly and balsamic absorbs into sausage mixture.

Lightly oil a 9x13 baking dish with cooking spray.

Add sausage mixture into pepper halves and place in baking dish.

Sprinkle each pepper with mozzarella and Parmesan cheese.

Bake at 350 degrees for about 20 minutes until cheese is melted.

Remove from oven. Garnish with additional chopped rosemary, basil and drizzle with balsamic glaze (see below).

Serve immediately.

Balsamic Glaze

Pour balsamic vinegar in a small saucepan.

Cook on medium low heat for about 10 minutes until liquid reduces by half.

Remove from heat and set aside until ready to serve.