Stuffed Peppers - {Poivrons Farcis}

By á-174942

Ingredients

• 1 1/2 pounds sweet Italian sausages casings removed
• 1 1/2 cups coarsely-grated zucchini - (abt 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 freshly-ground black pepper
• 3/4 teaspoon salt
• 1/2 teaspoon minced fresh rosemary
• 4 medium red bell peppers - (4 to 6 oz ea) halved lengthwise, and seeded
• Fresh rosemary sprigs for garnish

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 degrees. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13- by 9- by 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 degrees, about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.

This recipe yields 8 servings.