Lasagna-Stuffed Peppers

4 orange bell peppers
1 onion, chopped
4 cloves garlic, chopped
250 g beef mince
2 tsp SIDS HOT WORCESTER SAUCE
250 g sweet Italian sausage
2 tsp SIDS SALT & PEPPER
795 g can diced tomato
795 g Tuimato sauce
425 g whole milk ricotta cheese
1 cup grated parmesan cheese
½ cup fresh basil, chopped
1 egg
4 lasagna noodles, cooked & quartered
1 cup shredded mozzarella cheese
2 tbsp rice bran oil

Preheat oven to 180˚C.
Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
Add the ground beef, SIDS HOT WORCESTER SAUCE, sausage and SIDS SALT & PEPPER. Cook until the meat has browned on all sides.
Add the diced tomatoes and Tuimato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine ricotta, parmesan, basil and egg. Mix together with a fork, set aside.
Remove the peppers from the oven, drain any excess water that accumulated inside.
Cut the lasagna noodles into quarters and set aside.
Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
Bake in oven for 20-25 minutes, until the cheese is melted and slightly browned.
Rest for 10 minutes before serving.