Mean Green Stuft Bells

This is my variation on Giada Di Laurentiis' recipe that I found on foodnetwork.com (http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-zucchini-and-red-bell-peppers-recipe/index.html). Followed her recipe almost to a t, but used different meat and added extra cheese and spice at the end.

Ingredients:
2 tbsp olive oil (this is the healthy choice, but vegetable oil may be used)
3 medium short green bell peppers or whatever color you can get your mits on
1 egg
1/2 medium white onion, grated
1/4 c finely chopped curly or flat leaf parsley (I added a hefty pinch, as I am not too keen on this flavor)
3 tbsp ketchup
3 cloves minced garlic
1 tsp salt (I used freshly ground sea salt, but table or Kosher will do)
1/4-1/2 tsp freshly ground black pepper
1/3 c parmesan (off the block is better, but I used the pizza parlor variety)
1/4 c dry bread crumbs*
.75 lbs ground pork. The fresher, the better.
.75 lbs ground turkey or chicken thighs. Again, fresh is best.
1/4 - 1/2 tbsp red pepper flakes (optional)
1 1/2 c red sauce (I used leftover pizza sauce)
1/2 c shredded mozzarella or crumbled feta

Preheat oven to 450 F. Lubricate a 13 x 9 inch glass baking dish, set aside. Tear off a sheet of heavy duty foil the length of your dish and set aside. with Split down the middle, de-seed and de-vein each of your bells and set aside. Combine everything from eggs through to the meat and gently stir with a fork or with your fingers, being careful not to squeeze or manhandle the goodness. Spoon mixture into bells, filling completely without compacting. Nestle bell peppers in your prepared dish and douse with red sauce. Cover tightly with foil and slam the whole deal into the oven. Roast for at least 30 minutes, or until your thermometer reads 140 F. Uncover, sprinkle with additional spices if you want and mound on the queso. Put back in the hot box, uncovered, for additional 12 minutes or until golden and buuuuubbly! Now, you'll want to wait at least 10 minutes for the juices to coagulate back into your roasty verdant gems, or you'll be wearing a whole lot of painfully hot juice. Serve over steamed Jasmine rice with extra sauce drizzled over sauce from the cooking pan. Now eat!!!!!

*I use whatever bread I've got laying around the house to make bread crumbs by simply giving them a whaz in my food processor. Whatever I don't use, I store in my freezer in labeled zip top baggies. For Italian bread crumbs, add preferred seasonings. For the recipe, I used bread crumbs that I had toasted completely dry. This helps absorb some of the moisture from the bells.