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    You are in: Home / Recipes / Italian Stuffed Vegetables (Zucchini, Bell Peppers, or Eggplants Recipe
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    Italian Stuffed Vegetables (Zucchini, Bell Peppers, or Eggplants

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Hanny's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 400 F.
    2. 2
      Lightly drizzle ~2 tbsp olive oil into a baking dish.
    3. 3
      In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
    4. 4
      Stir in the cheese and bread crumbs.
    5. 5
      Mix in turkey until all is well combined.
    6. 6
      Cover and refrigerate.
    7. 7
      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.
    8. 8
      Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
    9. 9
      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).
    10. 10
      Bake uncovered about 45 minutes. Let stand 10 minutes before serving.

    Ratings & Reviews:


    Nutritional Facts for Italian Stuffed Vegetables (Zucchini, Bell Peppers, or Eggplants

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 441.5
    Calories from Fat 170
    Total Fat 18.9 g
    Saturated Fat 6.7 g
    Cholesterol 162.1 mg
    Sodium 1584.5 mg
    Total Carbohydrate 35.7 g
    Dietary Fiber 7.2 g
    Sugars 18.1 g
    Protein 33.5 g

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