Italian Stuffed Vegetables (Zucchini, Bell Peppers, or Eggplants

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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