Stuffed Peppers

Name: Stuffed Peppers
Ingredients: 1 1/2 pounds sweet Italian sausages, casings removed; 1 1/2 cups coarsely grated zucchini (about 1 large); 1/2 cup finely chopped red onion; 1/3 cup minced fresh parsley; 1/4 cup fine dry breadcrumbs; 1 large egg; 1 teaspoon ground black pepper; 3/4 teaspoon salt; 1/2 teaspoon minced fresh rosemary; 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded; Fresh rosemary sprigs

11 ingredients

9 steps

Ingredients

1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs

Directions

1

Preheat oven to 350F.
2

Mix first 9 ingredients in large bowl until well blended.
3

Fill pepper halves with sausage mixture, dividing equally and mounding slightly.
4

Arrange in 13 x 9 x 2-inch baking dish.
5

(Can be made 1 day ahead.
6

Cover; chill.)
7

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165F, about 1 hour.
8

Transfer peppers to platter.
9

Garnish with rosemary sprigs and serve.