Directions

1. Heat olive oil in a large non-stick skillet over medium heat. Add the peppers in a single layer and cook, turning, until the skins blister and start to brown, about 8-10 minutes. Transfer to a plate lined with paper towels.
2. Add the onion, garlic, oregano, crushed red pepper and salt to the skillet. Cook until the onion is tender. Increase the heat to medium high and add the sausage, breaking it up with a spoon. Cook until no longer pink, remove from heat and let cool. Crumble the meat mixture into small bits, stir in cheese.
3. Preheat the oven to 425°F. Make a slit in each pepper, cutting from the stem to the tip.
4. Using a teaspoon or your fingers, stuff each pepper with 2 or 3 teaspoons of the meat mixture.
5. Put on a baking sheet. Top with additional cheese. Bake until the peppers are hot and the cheese melts, about 10 minutes.
6. The peppers can be stuffed up to 4 hours ahead. Cover and refrigerate. Bring to room temperature before baking.