Stuffed Peppers

Ingredients

• 0.3 cup breadcrumbs dry fine
• 1 large eggs 
• 0.3 cup parsley fresh minced
• 0.5 teaspoon rosemary fresh minced
• 1 teaspoon ground pepper black
• 1.5 pounds sausages sweet italian
• 4 medium size bell peppers red halved lengthwise seeded (each 4 to 6 ounces)
• 0.5 cup onion red finely chopped
• 8 servings rosemary sprigs fresh
• 0.8 teaspoon salt 
• 1.5 cups coarsely zucchini grated ( 1 large)

Equipment

• bowl
• oven
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 350°F.
2. 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.)
3. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165°F, about 1 hour.
4. Transfer peppers to platter.
5. Garnish with rosemary sprigs and serve.