| | Directions |
- Preheat oven to 400ºF.
- Slice the top off each pepper and set the tops aside. Clean the seeds and ribs out of each pepper and pierce the bottom with a fork. Place on a baking rack set inside a rimmed baking sheet.
- Beat eggs with a fork in a large bowl. Add diced onion, zucchini, carrot, and celery.
- Crumble toasted bread into fine crumbs or pulse in a food processor; then add the crumbs to the bowl along with sausage, ground chicken, parsley, rosemary, salt and pepper. Combine everything gently with your hands.
- Spoon the mixture equally into the six peppers. Bake uncovered for 1 hour.
- Remove from the oven; replace each pepper top and let sit for 10 minutes before serving.
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Cook Time: 1 hour
Servings: 6
|  | | Ingredients | | - | | 6 green bell peppers |
| - | | 1 pound Premio Sweet Italian Sausage, removed from casing |
| - | | 1/2 pound ground chicken |
| - | | 2 slices wheat bread - toasted |
| - | | 1 small onion, diced |
| - | | 1/2 small zucchini, diced |
| - | | 1 small carrot, diced |
| - | | 1/2 rib celery, diced |
| - | | 2 large eggs |
| - | | 1/3 cup fresh parsley - finely chopped |
| - | | 1 tablespoon fresh rosemary - finely chopped |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon fresh ground pepper |
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