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Stuffed Zucchini and Red Bell Peppers

Stuffed Zucchini and Red Bell Peppers
PREP TIME
20 min
COOK TIME
45 min
YIELDS
6 servings

This summery dish is perfect as a side or even a colourful main.

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Ingredients

2
Tbsp olive oil
1
small onion, grated
¼
cup Italian parsley leaves, chopped
1
large egg
3
Tbsp ketchup
3
cloves garlic, minced
1
tsp salt
¼
tsp black pepper, freshly ground
cup Pecorino Romano, grated
¼
cup dried plain bread crumbs
1
lb(s) ground turkey, preferably dark meat
2
zucchini, ends removed, halved lengthwise and crosswise
1
short orange bell pepper, halved and seeded
1
short red bell pepper, halved and seeded
1
short yellow bell pepper, halved and seeded
1 ½
cups marinara sauce
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Directions

Step 1

Preheat the oven to 400ºF.

Step 2

Lightly drizzle the olive oil into a 13 by 9 by 2-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.

Step 3

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, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Step 4

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165ºF, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

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