Stuffed Red Bell Peppers

• 1 12 lbs Italian sausages, sweet
• 1 12 cups zucchini, coarsely grated
• 12 cup red onion, chopped
• 13 cup parsley, minced
• 1 cup breadcrumbs, dry
• 1 large egg
• 1 teaspoon ground black pepper
• 34 teaspoon salt
• 12 teaspoon rosemary, minced and fresh
• 4 red bell peppers, medium, halved lengthwise, seeded
• 4 rosemary sprigs, fresh
• 18 cup olive oil

1. Preheat oven to 350F.
2. Mix first 9 ingredients in large bowl.
3. Fill pepper halves with sausage mixture, dividing equally and mounding slightly.
4. Pierce bottom of peppers with fork and arrange in 13 x 9 x 2-inch baking dish.
5. Brush top of peppers with olive oli to keep them from drying out.
6. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165F., about 1 hour.
7. Transfer peppers to platter.
8. Garnish with rosemary sprigs and serve.

italian sausages, zucchini, red onion, parsley, breadcrumbs, egg, ground black pepper, salt, rosemary, red bell peppers, rosemary sprigs, olive oil

Taken from www.food.com/recipe/stuffed-red-bell-peppers-222848 (may not work)