Best Stuffed Zucchini And Red Bell Peppers Recipes

STUFFED ZUCCHINI AND RED BELL PEPPERS

Stuffed Zucchini and Red Bell Peppers image

Make and share this Stuffed Zucchini and Red Bell Peppers recipe from Food.com.

Provided by Santa girl

Categories Poultry

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 small onion (chopped or grated)
1/4 cup chopped fresh Italian parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grated pecorino romano cheese
1/4 cup plain dried breadcrumbs
1 lb ground turkey
2 zucchini, ends removed, halved lengthwise and crosswise
marinara sauce

Steps:

Preheat the oven to 400 degrees F.
Lightly drizzle the olive oil into a 9 by 12 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 the 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.

Nutrition Facts : Calories 208.5, Fat 12, SaturatedFat 2.7, Cholesterol 95, Sodium 595.5, Carbohydrate 9.3, Fiber 1.2, Sugar 3.7, Protein 16.1

STUFFED ZUCCHINI AND RED BELL PEPPERS

STUFFED ZUCCHINI AND RED BELL PEPPERS image

Categories Vegetable

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 small onion, grated
1/4 cup chopped fresh Italian parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano
1/4 cup dried plain bread crumbs
1 pound 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 1/2 cups marinara sauce

Steps:

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.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #main-ingredient #preparation #main-dish #side-dishes #poultry #vegetables #turkey #dietary #meat #peppers #squash #4-hours-or-less