Stuffed Bell Peppers

First, I'd like to say
HAPPY BIRTHDAY to my SISSY!!

And now for a yummy recipe!

These were delicious (just be careful with how much oil you use)!
I found this recipe on Pinterest, however I altered it a bit.

Ingredients:
1 Cup long grain rice
4 large green bell peppers; bottom trimmed (so they can stand up without falling over), cap end cut off and diced, seeds removed
1 large onion, diced
3 tsp. olive oil (seriously, be careful with how much oil you use...I accidently poured WAY more than necessary and it was VERY oily)
3 links Italian sausage, casings removed
1/2 tsp Oregano
1/2 tsp Italian Seasoning
1/2 Cup grated parmesan cheese
salt and pepper to taste
1/4 Cup grated mozzarella cheese

Directions:
Cook Rice.
Preheat oven to 350*F
If the bell peppers do not stand up on their own, trim the bottoms just enough so they have a flat surface to stand on.
Cut off a fiarly generous amoung of the stem end (cap) of the peppers, set aside.
Remove the seeds.
Place hollowed out peppers in a baking dish that you've sprayed with non-stick spray. (You may need more than one baking dish depending on the size of your peppers).
Remove the stem part from the caps and trim off the whit membrane. Dice the pepper caps and onion. Heat 2 tsp oil in large skillet; saute diced pepper & onion (3-4 minutes) until soft, but not browned.
Remove to bowl.
Add 1 tsp oil to skillet, squeeze sausages out of casing. Cook until lightly browned, breaking apart into small pieces.
Return diced onion and pepper to pan with sausage, add dried spices. Saute 2-3 minutes.
Add cooked rice and parmesan cheese. Season with salt and pepper, cook 1-2 minutes until warm.
Stuff mixture into hollowed bell peppers, press down so i's tightly packed into pepper shelll.
Bake 30 min. Remove from oven and add a generous amount of grated mozzarella on each pepper. ut peppers back into over and back 10-15 min until cheese is melted and lightly browned.

Serve hot. Yummy Yummy :)

I want to try it with different spices, mainly nutmeg - I have no idea why, but it just sounds like it would give it just that little bit of mmmm. I'll try it sometime and let you know if that actually is good. :)