Epicurious.com
· 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 halved lengthwise, seeded
· Fresh rosemary sprigs
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.
