Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Pimento Peppers
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- #128654
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 1/2 pound sweet Italian sausages, casings removed
1 1/2 cup coarsely grated zucchini
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
8 medium pimento peppers, halved lengthwise, seeded
fresh rosemary sprigs
directions
Preheat oven to 350 degrees F.
Mix first 9 ingredients in large bowl until well blended (could add Parmesan if desired). Fill pepper halves with sausage mixture, dividing equally and mounding slightly.
Arrange in 13- x 9- x 2-inch baking dish. Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees F, about 1 hour.
Transfer peppers to platter. Garnish with rosemary sprigs and serve.
added by
Elfchild
nutrition data
Nutritional data has not been calculated yet.
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