Stuffed Peppers

• 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.

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

Taken from www.epicurious.com/recipes/food/views/stuffed-peppers-101633 (may not work)