Preheat oven to 425 degrees.

Clean peppers and cut in half or just leave whole and cut off tops, cleaning out seeds and membrane.

Bake for 8 minutes. Let cool.

While peppers are cooling, mix together cooked sausage, cream cheese and Parmesan cheese.

Put mixture in Ziploc bag. Cut off a bit of one corner. Fill cooled peppers with sausage mixture.

Refrigerate for a couple of hours to let the cream cheese mixture get cold.

Bake at 425 degrees for 20 minutes. Serve warm.