Ingredients for Stuffed Zucchini And Red Bell Peppers
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- Fresh Italian Parsley
- 1 large egg
- 1/4 cup ketchup
- Garlic Cloves
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Pecorino Romano Cheese
- Dried Breadcrumbs
- Ground Turkey
- 2 medium zucchini
- 1 1/2 cups marinara sauce
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How to Make Stuffed Zucchini And Red Bell Peppers
- Preheat oven to 400°F (200°C).
- Lightly drizzle 1 tablespoon olive oil into a 9x12 inch baking dish.
- In a large bowl, whisk together 1/2 cup chopped onion, 1/4 cup chopped fresh parsley, 1 large egg, 1/4 cup ketchup, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir in 1 cup shredded cheddar cheese and 1/2 cup bread crumbs.
- Add 1 pound ground turkey and mix well to combine.
- Cover and refrigerate the turkey mixture for at least 30 minutes (optional, but recommended for better flavor and easier handling).
- Using a melon baller or spoon, carefully scoop out the seeds and inner flesh from 2 medium zucchini and 2 large red bell peppers, leaving a 1/8-inch thick shell. Be careful not to pierce the skin.
- Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly.
- Arrange the stuffed vegetables in the prepared baking dish.
- Pour 1 1/2 cups marinara sauce over the stuffed vegetables.
- Bake uncovered for 45-55 minutes, or until the vegetables are tender, beginning to brown, and a thermometer inserted into the filling registers 165°F (74°C).
- Let stand for 10 minutes before transferring to a platter and serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
14g
Fat
13g
Carbs
3g
