Ingredients
- 6 green bell peppers
- 1 pound Italian sausage, either mild or spicy
- ½ 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)
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 ½ tablespoons olive oil
Preparation
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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.
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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.
- 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.
