Stuffed Peppers

Stuffed Peppers
Photo by Georges Vernon and Margaret Skinner

Ingredients

  • 4 medium-size red bell peppers
  • 1 large egg
  • Fresh rosemary sprigs
  • ½ cup red onion
  • ½ teaspoon fresh rosemary
  • ¾ teaspoon salt
  • 1 teaspoon ground black pepper
  • + 4 more ingredients
    • 1/3 cup fresh parsley
    • ¼ cup fine dry breadcrumbs
    • 1 ½ cups zucchini
    • 1 ½ pounds sweet Italian sausages, casings removed

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.) Bake peppers uncovered until tops are browned and ther...

View full recipe at Epicurious

Comments

Variations on Stuffed Peppers

  • Stuffed Peppers
    • 2 T cider vinegar
    • 1 (10-ounce) can reduced-sodium tomato soup
    • 6 large green peppers, tops and seeds removed
    • 1/4 t black pepper
    • 1/2 t salt
    • +6 other ingredients
  • Stuffed Peppers
    • 1 teaspoon celtic sea salt
    • 1 teaspoon chili powder
    • 2 teaspoons cumin
    • ½ cup onion, finely chopped
    • 1 cup cilantro, finely chopped
    • +2 other ingredients


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