Premio Sweet Italian Sausage Stuffed Peppers Recipe

Update Servings
  • 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
1 hr
  • 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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