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.