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1.5 pounds chicken italian sausage, casings removed
1.5 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced parsley
1/4 cup fine dry breadcrumbs
1 large egg
1 teaspoon ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced rosemary
4 medium-size red bell peppers, halved lengthwise and seeded
1. Preheat oven to 350°F.
2. Mix first nine ingredients in large bowl until well blended.
3. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in baking dish. (Can be made 1 day ahead. Cover and chill.)
4. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour.
5. Transfer peppers to platter and serve.