Colorful Stuffed Peppers NOT VEG-FRIENDLY
From jesuslincoln 16 years ago
- 65 minutes to make
- Serves 8
Sorry there aren't any pictures, but this is probably the best stuffed pepper recipe I've come across for my husband, who worships meat. (Especially if you don't want a lighter option that doesn't include rice). Read more I made a few changes that made them, in my opinion, even better. Instead of using all sweet Italian sausage, I used half sweet and half spicy TURKEY sausage. It also seemed to work better when I cooked the sausage in a pan before hand. That allows them to get nice and brown and caramelized before baking. Also, it's really important to poke holes in the bottom of the pepper halves to allow oil and juice to drain. If it doesn't drain, you end up with stuffed peppers soup. When I am making this version for myself, I just replace the sausage with spanish or cajun rice. It works rather nicely. See less
Ingredients
- 1 1/2 pounds sweet Italian sausages, casings removed shopping list
- 1 1/2 cups coarsely grated zucchini (about 1 large) shopping list
- 1/2 cup finely chopped red onion shopping list
- 1/3 cup minced fresh parsley shopping list
- 1/4 cup fine dry breadcrumbs shopping list
- 1 large egg shopping list
- 1 teaspoon ground black pepper shopping list
- 3/4 teaspoon salt shopping list
- 1/2 teaspoon minced fresh rosemary shopping list
- 4 medium-size bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded --- I use a bunch of different colors to fancy-it-up. I use red, yellow, green, etc. I think red and green would make an awesome Christmas dish for a potluck or something shopping list
- Fresh rosemary sprigs shopping list
How to make it
- 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
People Who Like This Dish 4
- Zarinthia Nowhere, Us
- ttaaccoo Buffalo, NY
- lasaf St. Paul, MN
- cakelady Murray, UT
- jesuslincoln El Dorado, AR
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The Rating
Reviewed by 1 people-
Very nice. (my husband attended Carnivorous H.S. too) drives me nuts (sometimes!!)
He doesn't even like ground turkey in bells!!
Thanks muchisimo!!
ttaaccoo
in Buffalo loved it
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" It was excellent "