Stuffed Red Bell Peppers

This is a recipe I have heard my friend Leslie rave about for a while but I never made it. At the end of March one of the grocery stores had some excellent 5 for 5 sales on veggies. Red Peppers were one the selected items. I love Red Peppers but was feeling a little overwhelemed at the idea of 5 Red Peppers hanging out in my fridge. I soon remembered this recipe and decided to give it a shot. OK, actually I lied, I was up to my ears in homework so Matt actually made these. He did a wonderful job! These stuffed peppers very tender and juicy, definitely not a diet food but well worth it. I asked Matt how he woluld describe them and he said "Really good, an exquisite meatball in a red pepper". (what a nerd!) I think that means he really liked them. I also loved them and we've been talking about them ever since that night.

Stuffed Zucchini and Red Bell Peppers Recipe
Courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Sinful Vegetables

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
(We obviously just used Red Peppers)


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

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