Stuffed Zucchini and Red Bell Peppers
You can never have too many main course recipes, so give Stuffed Zucchini and Red Bell Peppers a try. This recipe makes 6 servings with 239 calories, 24g of protein, and 9g of fat each. For $2.48 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires pecorino romano, salt, onion, and ground turkey. 10 people have tried and liked this recipe. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. With a spoonacular score of 75%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Stuffed Red Bell Peppers, Vegetarian Stuffed Red Bell Peppers, and Stuffed Red Bell Peppers With Tuna.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1/4 teaspoon freshly ground black pepper
1/4 cup dried plain bread crumbs
1 large egg
3 garlic cloves, minced
1 pound ground turkey, preferably dark meat
3 tablespoons ketchup
1 1/2 cups marinara sauce
2 tablespoons olive oil
1 small onion, grated
1 short orange bell pepper, halved and seeded
1/4 cup chopped fresh Italian parsley leaves
1/3 cup grated Pecorino Romano
1 teaspoon salt
2 zucchini, ends removed, halved lengthwise and crosswise
Equipment:
oven
baking pan
whisk
bowl
melon baller
kitchen thermometer
Cooking instruction summary:
Watch how to make this recipe. Preheat the oven to 400 degrees F. 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. 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. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.
Step by step:
1. Watch how to make this recipe.
2. Preheat the oven to 400 degrees F.
3. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish.
4. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs.
5. Mix in the turkey. Cover and refrigerate the turkey mixture.
6. 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.
7. Pour the marinara sauce over the stuffed vegetables.
8. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes.
9. Transfer the stuffed vegetables to a platter and serve.
Nutrition Information:
covered percent of daily need
