Stuffed Zucchini and Red Bell Peppers
By cellis
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Ingredients
- 2 Tbsp. olive oil
- 1 small onion, grated
- 1/4 cup chopped fresh Italian parsley leaves
- 1 large egg
- 3 Tbsp. ketchup
- 3 garlic cloves, minced
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 1/3 cup grated Pecorino Romano ( or Parmesan)
- 1/4 cup dried plan bread crumbs
- 1 lb. ground turkey, preferably dark meat
- 2 zucchini, ends removed, halved lengthwise and crosswise
- 1 short orange bell pepper, halved and seeded
- 1 short yellow bell pepper, halved and seeded
- 1 short red bell pepper, halved and seeded
- 1 1/2 cups marinara sauce
Details
Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Preheat oven to 400 degrees F. Lightly drizzle the olive oil into a 13x9x2 inch. baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8 inch. thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Bake uncovered until vegetables are tender and beginning to brown and the turkey meat registers to 165 degrees F. About 45 min.
Can add a little extra shredded cheese on top for the last 10 min of baking.
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