While traveling in southern France, Judy and Mike saw stands displaying various colors of stuffed bell peppers. Removing the Italian sausages and other mixtures of meat, we have....
Makes 4 whole peppers
for 4 or cut in half, for 8 people
preheat oven to 350F (175C)
(Can be made a day ahead, covered, and chill.)
(Can be made a day ahead, covered, and chill.)
1 large grated organic zucchini
1/2 cup (120 ml) chopped red onion
1/4 cup (60 ml) each: chopped parsley and dry breadcrumbs
1 organic egg
1 tsp. (5 ml) black pepper
pinch or two of sea salt
1/2 tsp. (2,5 ml) minced rosemary and some sprigs
(optional: 1 1/2 pounds-700 g Italian sausages, casings removed. Add to #1 mixture below.)
4 medium organic red or yellow bell peppers, cut in half
1. Mix together everything except the peppers in a bowl.
2. Fill each half pepper with the mixture.
3. Arrange them in a baking dish.
4. bake peppers uncovered until the tips are browned, about an hour.
5. Serve on a platter. Garnish with rosemary sprigs.
