Stuffed Green Peppers

Ingredients

• 6 large green bell peppers (2 1/2 pounds)
• 1 pound pork sausage, either mild or spicy
• ½ pound mushrooms, washed and chopped in food processor (3 1/2 cups)
• 8 ounces leftover bread (2 days old), processed into crumbs in food processor (4 cups)
• 2 onions (8 ounces), peeled and coarsely chopped (2 cups)
• 1 zucchini (6 ounces), cut into 1/4-inch cubes (1/2 cup)
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 ½ tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    414 calories; 23 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 33 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 19 grams protein; 52 milligrams cholesterol; 956 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Preheat oven to 350 degrees.
2. Cut around the stem ends of the green peppers and remove a “hat” from each pepper with the stem in the center. Trim these hats at the base so they are about 1/2-inch thick and set them aside. Remove and discard seeds and trim the ribs of the peppers. Stand the peppers upright side by side in a gratin dish.
3. In a bowl combine the sausage, mushrooms, bread crumbs, onions, zucchini, salt and pepper, and mix well. Stuff the peppers with this mixture and place the hats back on top.
4. Sprinkle the olive oil on top of the peppers and pour 1 cup of water around them. Place the peppers in the oven for 1 hour 15 minutes. Serve with the surrounding juice.