Stuffed Bell Peppers

Michael's recipe

ingredients
1-1/2 pounds sweet Italian sausages, casings removed
1-1/2 cups coarsely grated zucchini
1/2 cup finely chopped red onion
1/2 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

preparations
Preheat oven to 350 degrees 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 degrees F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.