Stuffed Peppers

Name: Stuffed Peppers
Total time: 1 min
Ingredients: 6 large green bell peppers; 1 pound Italian sausage, either mild or spicy; 1/2 pound mushrooms, washed and chopped (about 3 1/2 cups); 8 ounces fresh bread crumbs (about 4 cups); 2 onions, peeled and coarsely chopped (about 2 cups); 1 zucchini (6 ounces), cut into 1/4-inch cubes (about 1/2 cup); 1/2 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper, plus more to taste; 1 1/2 tablespoons olive oil

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Total: 1 hours, 45 minutes

Servings: 6

Author : Jacques Pepin

bell pepper onion pork sausage

Ingredients

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6 large green bell peppers1 pound Italian sausage, either mild or spicy1/2 pound mushrooms, washed and chopped (about 3 1/2 cups)8 ounces fresh bread crumbs (about 4 cups)2 onions, peeled and coarsely chopped (about 2 cups)1 zucchini (6 ounces), cut into 1/4-inch cubes (about 1/2 cup)1/2 teaspoon kosher salt, plus more to taste1/2 teaspoon black pepper, plus more to taste1 1/2 tablespoons olive oil

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Instructions

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Step 1

Preheat oven to 350 degrees. Cut around the stem ends of the green peppers and remove a "hat" from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.

Step 2

In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper and mix well. Stuff the peppers with this mixture and place the hats back on top.

Step 3

Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice, salt and pepper.

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