Stuffed Peppers Recipe

Name: Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 1/2 pounds sweet Italian sausages, casings removed; 1 1/2 cups coarsely grated zucchini (about 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 ground black pepper; 3/4 teaspoon salt; 1/2 teaspoon minced fresh rosemary; 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded; Fresh rosemary sprigs

Servings: persons

1 1/2 pounds sweet Italian sausages, casings removed
1 1/2 cups coarsely grated zucchini (about 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 ground black pepper
3/4 teaspoon salt
1/2 teaspoon minced fresh rosemary
4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
Fresh rosemary sprigs

1
Preheat oven to 350F.
2
Mix first 9 ingredients in large bowl until well blended.
3
Fill pepper halves with sausage mixture, dividing equally and mounding slightly.
4
Arrange in 13 x 9 x 2-inch baking dish.
5
(Can be made 1 day ahead.
6
Cover; chill.)
7
Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165F, about 1 hour.
8
Transfer peppers to platter.
9
Garnish with rosemary sprigs and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds sweet Italian sausages, casings removed, 1 1/2 cups coarsely grated zucchini (about 1 large), 1/2 cup finely chopped red onion, 1/3 cup minced fresh parsley, and more.

Yes, Stuffed Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Peppers

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