Mike and I made these for dinner last night (using green peppers rather than red) and they were delicious. We also had sautéed green beans tossed with minced garlic, olive oil and lemon zest and they were a nice, tart compliment to the savory sausage in the pepper stuffing. I have been obsessed with finding recipes on epicurious.com and have enjoyed everything I've made from the site.
Stuffed Peppers Servings: Serves 8.
Bon Appétit May 1999
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
Preparation
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 thermometer inserted into filling registers 165°F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.
23 hours ago
2 comments:
Yum! I'll have to add this to our menu! I adore stuffed peppers.
Ignore the fact that they look like a swamp monster--no offense, Em, I'm sure they tasted D-licious. You're well on your way to becoming domesticated.
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