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Prep 15 mins
Cook 45 mins
A great way to serve up a delicious dish with healthy veggies! I know there are a lot of similar recipes out there but this stuffing does not call for rice so I thought I'd add my version. I think this dish stands great on it's own but a little side of linguine or angel hair pasta (which can be found in my recipes) might make for a more complete presentation. Enjoy!
- 1 small onion, grated
- 1⁄4 cup chopped Italian parsley
- 1 large egg
- 3 tablespoons ketchup
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄3 cup grated romano cheese
- 1⁄3 cup dried breadcrumbs (plain or seasoned)
- 1 lb ground turkey (preferrably dark meat)
- 1 1⁄2 cups marinara sauce
- 1 zucchini, ends removed and halved lengthwise
- 1 eggplant, ends removed and halved lengthwise
- 3 assorted bell peppers
- Preheat oven to 400 F.
- Lightly drizzle ~2 tbsp olive oil into a baking dish.
- In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
- Stir in the cheese and bread crumbs.
- Mix in turkey until all is well combined.
- Cover and refrigerate.
- Now take your zucchini and eggplant and carefully scrape out the seeds and some of the inner flesh, creating a pocket for the stuffing while still leaving a pretty thick shell.
- Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
- Arrange stuffed vegetables in the baking dish, pour marinara sauce over everything and sprinkle with some more of the grated Romano (I like to use freshly grated Parmesan).
- Bake uncovered about 45 minutes. Let stand 10 minutes before serving.