Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 small onion, grated

  3. 1/4 cup chopped fresh Italian parsley leaves

  4. 1 large egg

  5. 3 tablespoons ketchup

  6. 3 garlic cloves , minced

  7. 1 teaspoon salt

  8. 1/4 teaspoon freshly ground black pepper

  9. 1/3 cup grated Pecorino Romano

  10. 1/4 cup dried plain bread crumbs

  11. 1 pound ground turkey, preferably dark meat

  12. 2 zucchini, ends removed, halved lengthwise and crosswise

  13. 1 short orange bell pepper , halved and seeded

  14. 1 short red bell pepper , halved and seeded

  15. 1 short yellow bell pepper , halved and seeded

  16. 1 1/2 cups marinara sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. 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.

  3. 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.

  4. 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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