Ingredients Jump to Instructions ↓

  1. 10 pickled pepperoncini peppers

  2. 4 zucchini

  3. 1/2 jar Roasted Garlic Marinara or your favorite pasta sauce

  4. 1/2 cup shredded mozzarella and Parmesan cheese mix

  5. 1 tablespoon olive oil Salt optional to taste

  6. 1 cup Honeysuckle White Mesquite Smoked Honey Breast, diced small (or smoked Turkey Breast)

Instructions Jump to Ingredients ↑

  1. Drain peppers and cut off a small section down the length of the pepper, leaving the pepper in a boat shape. Remove the seeds. Soak peppers in water to reduce vinegar flavor. Slice zucchinis in half lengthwise, sprinkle salt on the cut surface, and leave to dry, cut side down, on paper towels for about 10 minutes. When squash has reasonably dried, place in hotel pan, cut side up, remove excess salt and drizzle with olive oil. Bake at 425°F (220°C) until very tender (about 30 minutes). Remove from oven and allow to cool slightly. With a spoon, scrape out the fleshy insides of the squash but leave the skins. Combine zucchini and pasta sauce in a sauté pan and cook over medium heat until slightly thickened. Add Turkey and cheese and continue to cook until heated through. Remove from heat and allow to cool slightly. Stuff peppers with sauce mixture until slightly overflowing and arrange on an oven proof serving dish. Garnish with chopped parsley and Parmesan cheese. Serve hot or reheat in a 400°F (205°C) oven.


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