Zucchini and Italian Sausage Stuffed Peppers

Growing up, I never liked stuffed peppers.  Ground hamburger and rice with green peppers just didn’t do it for me.  So, as an adult I steered clear of them.  Until May of 1999.  I saw a recipe in Bon Appetit magazine for Zucchini and Italian Sausage Stuffed Peppers.   I mean, what’s not to like about Italian Sausage and Peppers?  So I gave it a try.

 

Guess what?  I loved stuffed peppers now .

Adapted from Bon Appetit Magazine

Recipe ~ Serves 4

Ingredients

1 1/2 pounds hot or sweet Italian sausages, casings removed

1 1/2 cups coarsely grated zucchini (about 1 large)

1/2 cup finely chopped red onion

1/3 chopped fresh parsley

1/4 cup fine dry bread crumbs

1 large egg

1 teaspooon ground black pepper

3/4 teaspoon salt

1/2 teaspoon minced fresh rosemary or a small pinch of dried rosemary

4 medium sized red bell peppers, tops sliced off and seeds removed

4 tablespoons grated Parmigiano Reggiano

Fresh rosemary sprigs for garnish

Preparation

Preheat oven to 350 degrees F.  Mix first 9 ingredients in a large bowl until blended.  Fill peppers with sausage mixture, dividing equally and mounding slightly.  Arrange peppers in a baking dish along with the pepper tops (place pepper tops in baking dish along side of, not on top of peppers.  Sprinkle with Parmigiano Reggiano.

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees F, about 1 hour.  Transfer peppers to platter place pepper tops on top of peppers and garnish with rosemary sprigs.

Linking with:

The Tablescaper – Seasonal Sunday