Stuffed Peppers with Turkey Sausage
- Number of Servings: 6
Ingredients
1 1/2 pounds sweet Italian sausages, casings removed1 1/2 cups coarsely grated zucchini (about 1 large)1/2 cup finely chopped red onion1/3 cup minced fresh parsley1/4 cup fine dry breadcrumbs1 large egg1 teaspoon ground black pepper3/4 teaspoon salt1/2 teaspoon minced fresh rosemary4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seededFresh rosemary sprigs
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.
Number of Servings: 6
Recipe submitted by SparkPeople user THILBURN.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user THILBURN.
Nutritional Info Amount Per Serving
- Calories: 191.7
- Total Fat: 8.8 g
- Cholesterol: 110.4 mg
- Sodium: 660.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.2 g
- Protein: 17.7 g
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