Heat olive oil in a large frying pan to medium heat. Add yellow squash, carrots, onion and garlic. Saute until onions turn opaque, approximately 3-5 minutes.
Add sausage meat. Break apart as it cooks. Cook fully, approximately 5 minutes.
Remove mixture from frying pan using a slotted spoon, trying to strain as much liquid and grease as possible. Set aside and allow to cool for 5 minutes.
Meanwhile, prepare your bell peppers by cutting them in half lengthwise and removing the seeds and membranes from the interior. Wash and place on a paper towel upside down to drain excess liquid.
Stir chopped parsley, cooked rice, 1/2 cup marinara sauce and grated Parmesan reggiano cheese into the sausage mixture.
Place halved bell peppers in a large baking dish. Fill each one with sausage mixture.
Pour white wine or water into the bottom of the baking dish.
Bake, uncovered, for 20 minutes. Meanwhile, heat remaining marinara sauce in microwave or over low heat on range.
Remove from oven and transfer to serving dish. Top each pepper with marinara sauce and mozzarella cheese. The residual heat from hot marinara sauce and the pepper stuffing should be enough to melt the cheese.
If you've tried this recipe, come back and let us know how it was!
If you are making this dish ahead of time, prepare it all the way to stuffing the peppers, then cover and refrigerate until you are ready to cook. Since it will be chilled, add an additional 5 minutes to the cooking time.