Stuffed Peppers (Poivrons Farcis)

• 1 1/2 pounds sweet Italian sausages, casings removed, and browned
• 1 1/2 cups coarsely grated zucchini (about 1 large)
• 1/2 cup finely chopped red onion
• 1/3 cup minced fresh parsley
• 1/4 cup fine dry breadcrumbs
• 1 large egg
• 1 teaspoon ground black pepper
• 3/4 teaspoon salt
• 1/2 teaspoon minced fresh rosemary
• 4 medium-size red bell peppers (each about 4 to 6 ounces), halved lengthwise, seeded
• Fresh rosemary sprigs

Preheat oven to 350°F. Mix first 9 ingredients in large bowl until well blended. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2-inch baking dish. (Can be made 1 day ahead. Cover; chill.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F., about 1 hour. Transfer peppers to platter. Garnish with rosemary sprigs and serve.

Yield: 8 servings

from Bon Appetit via Epicurious