1 (16 ounce) can kielbasa sausage, salt and pepper to taste
1 green bell pepper, sliced
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
3 cloves tomato paste
1 (14 ounce) can whole peeled tomatoes with juice
1 cup shredded mozzarella cheese
1/2 cup shredded mozzarella cheese, divided
salt and pepper to taste
1 (1 ounce) package Italian seasoned dry bread crumbs
1/4 cup butter
2 tablespoons chopped fresh parsley
1 teaspoon chili powder
In a large bowl, combine kielbasa sausage, green pepper, onion, celery and garlic. Roll pepper into a circle, place pepper in center of circle and seal edges.
Cut pepper rings on pepper rings, leaving 1 inch border. Place pepper rings on kielbasa.
Drain kielbasa and grease a large baking sheet.
Heat olive oil in a medium saucepan over medium heat. Saute sausage and peppers until evenly brown. Mix in zucchini, onion, celery and garlic. Add kielbasa, pepper and cheese and saute until cheese is melted.
Cook sausage and pepper rings in oil until heated through. Drain grease from skillet and add kielbasa, brown sugar, 1/2 cup shredded cheese, 1 cup shredded mozzarella cheese, 1/2 cup shredded mozzarella cheese, salt and pepper to taste. Place peppers on the prepared baking sheet.
Bake in preheated oven for 10 minutes.
Remove peppers from oven and transfer to a large bowl. Stir with kielbasa mixture. Sprinkle remaining 1 cup shredded cheese over peppers. Cover peppers and bake for 1 to 2 hours, until cheese is bubbly and cheese is golden.
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