Premio Sweet Italian Sausage Stuffed Peppers Recipe
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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
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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