Wednesday, April 18, 2012

Sausage and Zucchini Stuffed Red Peppers

 These stuffed red peppers are scrumptious. Everybody who's tried these loves them, even the picky eaters. My fiance lights up when he hears we're having stuffed peppers for dinner, and my mom is always taking the leftovers to work with her. Every time I go to make these I have a hard time finding the recipe, even though I should have it memorized by now. I figured it might be a good idea to make a easy to find hard copy. Plus, something this delicious needs to be shared. Please try this recipe and share it with the ones you love. They will love you for it;) Enjoy!

 I served the peppers on a bed of whole grain brown rice with garlic bread on the side.

  • 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

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve. 

Serves 8

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