AUNT NANCY LIGOURI'S STUFFED PEPPERS

When my sister Dot and I visited with our Aunt Nancy, like any good Italian woman, she had us sitting at the table eating, not 15 minutes after she opened her door. (That would be after she brought out the photo albums!)
She served us these stuffed peppers and when I tell you, you've never tasted one as good as these. The peppers were perfectly cooked and the filling was moist and flavorful! The secret ingredient is--believe it or not---yellow squash! Yep. Remember that Italian knack for using everything of surplus? Squash, as we all know is very plentiful in the summertime and the old Italians had bountiful and well-tended gardens.
This recipe makes 8 stuffed pepper halves.

4 Bell peppers (any color), sliced in half lengthwise from root to stem
3 medium yellow squash (you want about 1 to 1-1/2 cups of cooked squash)
1-1/2 Pounds ground beef (I use 93%lean)
1 garlic clove, chopped fine
1/2 of a small onion, chopped fine

1 Egg. slightly beaten
4-5 hamburger rolls, torn into small pieces (sandwich bread would be fine)
4 oz Marinara sauce, plus more for topping
1/4 Cup Parmesan cheese, grated

PEEL squash, remove seeds, chop coarsely and cook till tender. Mash.
Sweat beef with garlic and onion until cooked through.
Remove from heat and add squash, egg, breadcrumbs, Marinara and Parmesan.
Chill 4-5 hours and let come to room temperature.
Par boil peppers for 5 minutes. Cool and drain well.
Fill peppers with meat mixture and place in a casserole dish in which they snugly fit.
Spread some marinara sauces over the top and sprinkle with some Parmesan.
Pour a little bit of water in the casserole around the peppers. Cover with foil
Bake at 350 (Preheated) for 30-45 minutes. Mine were done after 30 minutes.