Wednesday, August 12, 2009

Stuffed Bell Peppers

This may be hard to believe, but growing up I loved stuffed bell peppers, the kind you made with hamburger and rice. So I thought I would take that idea and come up with something a little more unique and perhaps...with a few more flavors. I started with a couple of recipes I found online, and came up with a bell pepper stuffed with turkey sausage. These peppers have a strong flavor due to the sausage, but they are a great way to incorporate meat and vegetables in one fancy package. I hope you will enjoy them.

Stuffed Bell Peppers
Recipe by Caroline
Pictures by Caroline
Makes 2 (large) to 4 servings

¾ pounds sweet turkey sausage, casings removed (or you can use Italian sausage, whichever you prefer)
¾ cup coarsely grated zucchini
¼ cup finely chopped red onion
¼ cup chopped white mushrooms
1 teaspoon dried parsley flakes
1 teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried rosemary
¼ cup fine dry breadcrumbs
1 large egg
¼ cup parmesan cheese
2 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded

1. Preheat oven to 350°F.
2. Heat a medium-sized skillet over medium heat. Add sausage and cook until browned. Add the zucchini, onion, parsley flakes, rosemary, black pepper, and salt. Cook until sausage is mostly cooked through.
3. Take sausage mixture off of heat. In a medium mixing bowl combine the sausage mixture, breadcrumbs, egg, and parmesan cheese.
4. Fill pepper halves with the sausage mixture, dividing equally among each half. Arrange peppers, filled side up, in a baking dish (I add a little bit of water to the bottom of the pan to help steam the peppers). Cook uncovered for 30 minutes or until heated through and peppers reach desired tenderness.

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