stuffed peppers

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Servs: 8

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Ingredients [?]

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  • add   1/2 cup finely chopped red onion
  • add   3/4 teaspoon salt
  • add   4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded Fresh rosemary sprigs
  • add   1 large egg
  • add   1 1/2 pounds sweet Italian sausages, casings removed
  • add   1/2 teaspoon minced fresh rosemary
  • add   1 1/2 cups coarsely grated zucchini (about 1 large)
  • add   1/4 cup fine dry breadcrumbs
  • add   1 teaspoon ground black pepper
  • add   1/3 cup minced fresh parsley


  1. 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.)
  2. 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.