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Stuffed Peppers

Ingredients

  • 1-1/2 lb. diced sausage links
  • 1-1/2 cups shredded unpeeled zucchini
  • 1/4 cup minced onion
  • 1/4 cup plain bread crumbs
  • 1 large egg, beaten
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. chopped fresh thyme
  • 4 medium green bell peppers, cut in half, seeded

Directions

  • 1. Preheat standard oven to 375°F.
  • 2. Cook sausage in skillet on medium heat until brown and crumbly. Drain sausage. Reserve dripping in skillet.
  • 3. Sauté zucchini in skillet drippings 3 minutes.
  • 4. Combine sausage, zucchini, onion, bread crumbs, egg and herbs. Divide mixture evenly between pepper halves.
  • 5. Place pepper halves in half hotel pan. Cover with foil.
  • 6. Bake 20 to 25 minutes. Uncover and bake an additional 6 to 8 minutes or until top of filling is golden brown
  • 7. Place 1 pepper half on each of 8 plates and serve.
  • Nutritional information per serving: Calories 297; Total Fat 24g; Saturated Fat 8g; Trans Fat 0;
  • Cholesterol 84mg; Sodium 762mg; Total Carbohydrate 8g; Dietary Fiber 2g; Total Sugars 2g; Protein 12g

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