Monday, October 7, 2013

Zucchini and Sausage Stuffed Peppers

These Zucchini and Sausage Stuffed Peppers were so flavorful and delicious.  I topped them with shredded cheddar cheese at the end of the baking time and it was definitely a plus.   Stuffed peppers seem so difficult to make at first but they really are easy and look impressive.  They are great served with rice, potatoes or quinoa.  Also, I did make only 2 stuffed peppers and used the leftover stuffing mixture to make a sort of mini meatloaf.   I used a small loaf pan and topped it with some barbecue sauce.  I baked it for an hour too and it came out great.  Enjoy!

Zucchini and Sausage Stuffed Peppers

4 peppers, tops cut off and seeds removed
1 pound hot Italian sausage
1 egg
½ cup onion, finely diced (about ½ onion)
1 cup zucchini, shredded (about 1 medium sized zucchini)
1 roma tomato, diced
¼ cup breadcrumbs
¼ cup parmesan cheese
1 teaspoon parsley, dried (or 1 tablespoon fresh parsley)
1 teaspoon black pepper
½ teaspoon salt


Preheat oven to 350 degrees F.

In a bowl, mix sausage, egg, onion, zucchini, tomato, breadcrumbs, parmesan, parsley, pepper and salt.

Fill peppers with sausage mixture.

Place stuffed peppers in a baking dish.

Bake uncovered for 1 hour or until fully cooked through.

Optional:  Top stuffed peppers with your favorite cheese and bake for additional 5 to 10 minutes until cheese is melted.

Serves 4.