Stuffed!

It is rare to make a meal that all members of my fussy family will eat so I am pleased to announce that this dish was very well received by all, including 4 year old Miss E.  I was able to make the stuffing earlier in the afternoon and have it all assembled for hubby to put in the oven just before I got home from my tutoring gig.

Serves 4
3 1/2 tsp. olive oil
1/2 lb. Turkey Italian sausage
1 zucchini, diced small
1/2 medium yellow onion, diced small
2 cloves of garlic, minced
1/2 cup grated Parmesan
4 cups cooked long-grain white rice
1/2 cup Italian breadcrumbs
4 large bell peppers (any color) halved lengthwise, seeds and ribs removed
salt and pepper

1.  Preheat oven to 400 degrees.  In a large skillet, heat 1 tsp. oil over medium-high heat.  Add sausage and cook, until browned, 5 minutes.  With a slotted spoon, transfer sausage to a medium bowl.  Add 1 tsp. oil to skillet along with zucchini, onion, and garlic.  Season with salt and pepper and cook until vegetables are tender, about 8 minutes. 
2.  Add zucchini mixture to bowl with sausage, along with Parmesan, rice, and 1 tsp. oil; stir to combine and season with salt and pepper.  Lay tin foil down on a rimmed baking sheet.  Divide rice mixture among peppers and top with breadcrumbs.  Bake for 30 minutes or until the breadcrumbs are browned and the peppers are tender. 
3.  Enjoy!