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....

Poivrons Farcis (French)
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.)

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.

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