Sausage and Rice Stuffed Peppers

I love this time of year . . . a lot of veggies are in season and at their peak. This recipe celebrates bell peppers as featured the "In season" section of Everyday Food Magazine Issue #85. I also liked that it used zucchini which I have several of my fridge.

Sausage and Rice Stuffed Peppers

1/2 lb sweet Italian sausage, casings removed

1 zucchini, diced small

1 medium yellow onion, diced small (I used a red one)

1 garlic clove, minced

salt and pepper

1/4 cup grated Parmesan

4 cups cooked long-grain white rice

4 large bell peppers, halved with seeds and ribs removed

Heat 1 tsp oil over medium high heat. Add sausage and cook, breaking up meat, until browned. Remove with slotted spoon and drain on paper towel. Add zucchini, onion, and garlic. Season with salt and pepper and cook until vegetables are tender. Add zucchini mixture to bowl with sausage, Parmesan, rice and 1 tsp oil. Stir to combine and season with salt and pepper. Cover rimmed baking sheet with foil and arrange peppers cut side up. Divide rice mixture between peppers. Bake until peppers are tender, about 30 minutes.

RATINGS:

Heather - 9 - "Great flavors, a bit dry"

Brad - 9 - "Stuffing was awesome"