Italian Sausage-Stuffed Peppers - cooking recipe

Ingredients

6 large green bell peppers
8 oz. zucchini, shredded
3/4 lb. Italian sausage, removed from casing
1 egg, beaten
3/4 c. chopped onion
2 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsp. butter
1 c. fresh bread crumbs
1/2 c. grated Romano
salt and pepper to taste

Preparation

Slice tops from peppers and reserve.
Remove the seeds and veins.
In boiling water, blanch the pepper shells and tops for 5 minutes, then rinse them well under cold water.
Pat them dry and set aside.