Italian Sausage Zucchini Stuffed Peppers

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If you like peppers, you will really like these! I think they are really tasty! They would make a delicious meal in the early fall when local peppers & zucchini are abundant. Never mind…they’re still great anytime of the year! When I serve them as a main course, I plate one per person, but…I serve a simple pasta first course. You might find you’ll need 2 halves per person otherwise.

Makes 8 Halves

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1 ½ lbs. sweet Italian sausages (the ones with fennel), casings removed, or Italian turkey sausages & a few, ground up fennel seeds**
1 ½ cups coarsely grated zucchini, approx. 1 large
½ cup finely chopped red onion
1/3 cup minced fresh Italian (flat-leaf) parsley
¼ cup fine, dry breadcrumbs**
1 Tsp. freshly ground black pepper
¾ tsp. salt
½ tsp. minced fresh rosemary
4 medium-size bell peppers, halved lengthwise & seeded

Preheat oven to 350 F.

 

 

Lightly beat the egg, then add all the remaining ingredients, except the peppers, in a large bowl until well blended. Fill pepper halves with the mixture, dividing equally & mounding slightly. Arrange in an oiled 13x9x2” baking dish. You can make the day before; cover & chill.

Bake peppers uncovered until tops are browned & an instant read thermometer inserted into the filling registers 165 F, about 1 hour. Transfer peppers to a platter, garnish with sprigs of rosemary if you wish & a drizzle of EVO.

**A coffee grinder used only for spices, works very well for grinding the fennel seeds.

**If you would like to make the breadcrumbs, please go to Making Breadcrumbs.

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