So when I originally found this recipe, it called for CANNED spaghetti and meatballs. CANNED! And forgive me, but I think a red pepper deserves MUCH MORE respect than having a can of Chef Boyardee stuffed into it.
I just made my regular spaghetti and sausage though and filled the pepper with that.
For the pepper: Preheat oven to 350*. Cut off the top, and remove the seeds and stem. Parboil the peppers for about three minutes. Stuff until full. I layered between spaghetti, sausage, and muenster cheese. I arranged my peppers in a square baking tin to keep them upright. Put a generous amount of grated parmesan cheese on top of the peppers, and put them in the oven. Let bake for about 20 minutes or until the parmesan cheese browns slightly.
Hope you enjoy!