Stuffed Red Peppers

1½ pounds sweet Italian sausages, casings removed

1½ cups coarsely grated zucchini (about 1 large)

½ cup finely chopped red onion

½ cup minced fresh parsley

½ teaspoon minced fresh rosemary

¼ cup fine dry bread crumbs

1 large egg

1 teaspoon ground black pepper

¾ teaspoon salt

4 medium red bell peppers, halved lengthwise, seeded

Heat oven to 350 degrees.

In a large bowl, mix sausage, zucchini, onion, parsley, rosemary, bread crumbs, eggs, salt and pepper and rosemary until well blended. Divide sausage mixture equally into the pepper halves, mounding slightly. Arrange in 9-by-13-inch baking dish. (At this point, the dish can be made one day ahead, covered and refrigerated; bring to room temperature before baking.)

Bake peppers uncovered until tops are browned and thermometer inserted into filling registers 165 degrees, about 1 hour. Serve with penne pasta and marinara sauce.

Serves eight.