3 1/2 teaspoons extra-virgin olive oil, plus more for baking sheet
1/2 pound chicken sausage, casings removed
1 zucchini, diced small
1/2 cup shallot, diced small
1 garlic clove, minced
Coarse salt and ground pepper
1/3 cup Parmesan, shaved
2 cups cooked brown rice
1/2 cup fresh breadcrumbs
1 pound sweet mini peppers, any color, seeded and halved lengthwise
Instructions
Preheat oven to 400 degrees. In a large skillet,
heat 1 teaspoon oil over medium-high.
Add sausage and cook, breaking up meat
with a wooden spoon, until browned,
5 minutes. With a slotted spoon, transfer
sausage to a medium bowl. Add 1 teaspoon
oil to skillet along with zucchini,
onion, and garlic. Season with salt
and pepper and cook until vegetables
are tender, about 8 minutes.
Add zucchini mixture to bowl with
sausage, along with Parmesan, rice,
and 1 teaspoon oil; stir to combine and
season with salt and pepper. In a
small bowl, combine breadcrumbs and
1/2 teaspoon oil and season with salt
and pepper. Brush a rimmed baking
sheet with oil and arrange bell peppers,
cut side up, on sheet. Divide rice
mixture among peppers and top with
breadcrumbs. Bake until breadcrumbs
are browned and peppers are tender,
about 18 minutes. Then turn up broiler and broil for approx. 2 minutes. Serve warm.
Originally Submitted
5/28/2012
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