1 pound slow cooked Italian sausage
1 (5 ounce) can diced tomatoes with green chile peppers
1 tablespoon dried oregano
2 tablespoons garlic powder
1/2 teaspoon salt
1/2 teaspoon dried basil
1 teaspoon dried rosemary
4 ounces shredded mozzarella cheese
1 ounce anchovy fillet
2 (8 ounce) packages cream cheese, softened
1 pound chopped onion
2 (10 ounce) cans chopped green olives, drained
4 egg Yolks
1 (8 ounce) package cream cheese, softened
2 (12 ounce) can whole milk cottage cheese
2 tablespoons minced fresh parsley
Place the sausages, tomatoes and peppers in separate medium-size mixing bowls. Mix in the garlic powder, oregano, garlic salt, basil, rosemary, mozzarella cheese, anchovy fillet and cream cheese. Cover and refrigerate overnight.
Preheat oven to 375 degrees F (190 degrees C).
Arrange the bell pepper slices in a single layer on a medium baking sheet. Sprinkle with salt and garlic powder mixture. Spread the tomatoes over the pepper layer.
Bake in preheated oven for 25 minutes. Let cool, and dredge in the flour. Meanwhile, brown the mozzarella cheese in 2 tablespoons water until golden. Drain the liquid from the egg yolks and allow them to cool. Stir tomato mixture into the cheese sauce to coat. Cover and refrigerate at least an hour before serving.
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