Stuffed Peppers with Italian Sausage and Rice

Summary

Yield
Servings
Prep time1 1⁄2 hours

Description

A hearty, balanced entree

Ingredients

1 1⁄2lbsweet italian sausage (removed from casings)
1 1⁄2czucchini (coarsely grated, about 1 large)
1⁄2cred onion
1⁄3cparsely (fincely chopped)
1⁄4cbreadcrumbs (I use Panko)
1 large egg
1tblack pepper
3⁄4tsalt
1⁄2tfresh rosemary (chopped)
1⁄2ccooked rice
  rosemary sprigs (for garnish)
4 peppers (I use bell peppers, tops cut off and seeded)

Instructions

Preparation:
Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill peppers 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.)
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.
 

Published in Harvest Line, June 2011


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