Italian Stuffed Vegetables (zucchini, Bell Peppers, Or Eggplants

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 preheat oven to 400 f.
• 2 lightly drizzle ~2 tbsp olive oil into a baking dish.
• 3 in a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
• 4 stir in the cheese and bread crumbs.
• 5 mix in turkey until all is well combined.
• 6 cover and refrigerate.
• 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 halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
• 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 bake uncovered about 45 minutes. let stand 10 minutes before serving.