Preheat oven to 425 degrees F. Coat a baking dish large enough to hold the peppers with nonstick cooking spray.
Cut tops off peppers and pull out seeds. Put peppers into baking dish. Take stems off pepper tops, then coarsely chop tops (you should have about 2 cups) set aside to use in filling.
Spread bread cubes on a baking sheet. Coat peppers with nonstick spray. Put peppers and bread in oven. Take bread out after 5 minutes or until lightly toasted. Leave peppers in 25 minutes longer or until tender.
Meanwhile, to make filling, cook sausage, onion and chopped pepper tops in a large nonstick skillet over medium-high heat, stirring often, until sausage is cooked through and onion and pepper are tender, about 12 minutes.
Stir in 1 cup of the pizza sauce. Remove from heat and stir in ½ cup of the cheese and 1 cup of the bread cubes.
Fill peppers with mixture.Top with remaining bread cubes. Sprinkle with mozzarella and sprinkle with dried oregano if desired.
Bake 8 minutes or until cheese melts.
Serve with remaining sauce.
Recipe and nutritional analysis created by Terry Grieco Kenny for DietsInReview.com photo by Dana Shultz