Prep 20 mins
Cook 45 mins
Found this recipe on the Food Network - wonderfully easy and delicious
- 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
- 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.
This is delicious! The only change I made was to use half ground white meat turkey and half ground pork.
I tried it with zucchini seeing I wanted to make use of as many zucchini in different dishes as I could to freeze for the winter. My entire family loved it so much we made about 18-20 and froze them. But the ting is their so good we keep eating them and giving them to friends & family to try. Good thing zucchinis are not hard to find this time of year!!!
we really enjoyed these tasty bell peppers (I didn't try it with zucchini...) and felt like it was almost a personal meatloaf in an edible pepper pan. :) My turkey must have had a lot of fat because it was swimming in juice by the time it was done cooking... I might try baking them on a rack next time, but maybe they would be too dry that way. ? THe flavors were great and the only changes I made were to use dried parsley and parmesan cheese. We'll definitely make these again! thanks for posting.