Stuffed peppers with sausage mince

Ingredients:

• 2 medium yellow bell peppers
• 2 tbsp. l. olive oil
• 2 Italian chicken sausages, cut in half lengthwise
• Half a medium onion, thinly sliced
• 3/4 cup prepared marinara sauce
• 1/4 cup chopped fresh parsley

Preparation:

1. Cut the peppers in half lengthwise, remove the stems, and discard the seeds. Place in a large microwave-safe bowl and toss with a little water and a large pinch of salt. Cover with plastic wrap and cut a slit in the center to allow steam to escape. Microwave at 100% power until the peppers are soft and pliable, 5-7 minutes. Let cool completely.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat and add the sausages, cut-side down. Cook until browned on both sides, about 3 minutes per side. Transfer to a plate.
3. Reduce heat to medium, add onion and remaining 1 tablespoon olive oil to the pan and cook, stirring frequently, until softened, about 5 minutes. Add sausages back to the pan and pour marinara sauce and 1/4 cup water. Bring to a gentle simmer and simmer until the sausages and sauce are heated through and the sauce has thickened slightly, about 3 minutes. Remove from heat, stir in the parsley, and set aside.
4. Place the pepper halves cut-side up on a work surface. Place half a chicken sausage on top of half a pepper, pour the onion sauce over them, and form into tacos. Wrap halfway in waxed paper. Repeat with the remaining ingredients to make 3 more tacos and serve immediately.