1 1/2 pounds sausages (I used lean turkey sausages), casings removed
1 1/2 cups coarsely grated zucchini (about 1 large)
1/2 cup finely chopped red onion
1/3 cup minced fresh parsley
1 tablespoon minced rosemary
1 tablespoon finely chopped garlic
1/4 cup fine dry breadcrumbs
1 large egg, beaten
Salt and pepper to taste
4 medium-size red, green or orange bell pepper, halved lengthwise, and seeded
Fresh rosemary sprigs for garnish
Preheat oven to 350 degrees F. Cook sausage in a skillet, breaking up until most of the fat has rendered and the sausage is almost done. Drain sausage on paper toweling and then transfer to a large bowl. Add next 8 ingredients and mix to combine. Fill pepper halves with sausage mixture, dividing equally and mounding slightly. Arrange in 13 x 9 x 2 inch oiled baking dish. (Can be made 1 day ahead. Cover; chill.).
Bake peppers covered loosely with foil for about 45 minutes. Remove foil and increase heat to 425 degrees F. Bake for an additional 15 minutes or until tops are browned. Transfer to a platter. Garnish with rosemary sprigs and serve.