| Stuffed Peppers (printer friendly) Serves 8  1.5 pounds chicken italian sausage, casings removed1.5 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. |