r i p e




Stuffed Peppers    (printer friendly)
Serves 8


Stuffed Peppers1.5 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 350F.

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 165F, about 1 hour.

5. Transfer peppers to platter and serve.