Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, removed from casings
1/2 pound ground chicken
2 large eggs
2 slices wheat bread, toasted and crumbled
1 small onion, diced
1/2 small zucchini, diced
1 small carrot, diced
1/2 rib celery, diced
1/3 cup fresh parsley, finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Stuffed Peppers with Sausage and Parsley:
1. Preheat oven to 400 degrees (F). Slice tops off peppers and set aside. Clean 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.
2. In a medium saucepan, combine Premio Sausage and chicken; cook for about 5 minutes, until slightly pink. Drain on paper towels, and set aside.
3. In a large bowl, lightly beat eggs. Add pre-cooked meat, and then add all remaining ingredients. Combine gently with your hands. Spoon mixture equally into the peppers.
4. Bake in preheated oven, uncovered, for 40 – 45 minutes (until pepper is tender when pierced with a fork). Remove from oven, replace pepper tops and let rest for 10 minutes before serving.
SERVES: 5-6
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