Italian Stuffed Peppers

0 Preheat the oven to 350°F. Spray a large, deep baking dish with nonstick baking spray, and set aside.
1 Put a large saucepan on the stovetop to boil. Season with salt.
2 When the water comes to a boil, add the pasta, and cook to the box's instructions.
3 Drain the pasta and set aside. Toss the pasta in tomato sauce.
4 Cut the tops off the bell peppers. Core them, and clean the insides. Season with salt and pepper. Slice the pepper around the discarded stems into bite-sized pieces. (These pieces of the green bell pepper will be cooked instead of tossed out with the stems!)
5 Place the hollowed out and seasoned peppers into the prepared baking dish, and set aside.
6 Heat a large nonstick skillet over medium-high heat.
7 When the skillet is hot, add the three Italian sausage links, turning occasionally to brown all the sides.
8 While the sausage cooks, add the zucchini and the bite-sized pieces of bell pepper, and cook until soft.
9 When the sausage is browned on all sides, slice into bite-sized pieces.
10 Layer the sauced pasta, sausage and vegetables into the prepared green bell peppers. Top with mozzarella cheese.
11 Bake for 30 minutes, or until the cheese is bubbly and golden brown.
12 Enjoy immediately!