I reallly reallly like this one. It's my go to for stuffed peppers.
It's much better than the sum of its parts. And even better on Day 2 (have often eaten them cold for lunch the next day, with a side salad). I use a good jarred marinara sauce but you can make your own. Sometimes I omit the bread crumbs when I'm going gluten free for myself or others.
Stuffed Zucchini and Red Bell Peppers
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 (I usually use a nice Parmesan)
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 ( I halve the peppers lengthwise and lay them on their sides to stuff)
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1-1/2 cups marinara sauce
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.
Source: Giada
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30881,00.html
Pat’s notes: Delicious -- lots of flavor. Sometimes I use all bell peppers (not green ones), no zucchini. Don’t skimp on the marinara sauce. Terrific with spinach sauteed with olive oil and garlic and Sesame Rice.
Sesame Rice
Serves 4
2 cups water
1 tsp. salt
1 tbsp butter
1 cup rice
dash white pepper
1/2 tsp salt, optional
1-2 tbsp dark sesame oil
1/4 cup toasted sesame seeds (Pat’s note: used some black sesame seeds too...nice color contrast)
1/4 cup green onions sliced, include green tops
Boil water in a medium saucepan and add salt and butter. Bring to a boil and add rice. Boil for 2 minutes, then cover and simmer for 18 minutes. Fluff rice with a fork and cover with a paper towel and replace lid. Let sit for about 10 minutes. Fluff again and add 1 or 2 tablespoons sesame oil, white pepper, salt, sesame seeds and green onions.
Source: Michelle/CA through Lisa/LA
Pat’s notes: Very tasty. Great accompaniment to:
Spicy Hoisin Chicken (used turkey thighs) and snow peas
Korean-style Grilled Beef Short Ribs and Scallions
Stuffed Zucchini and Bell Peppers
Michelle’s notes: I make this rice all the time. My husband and kids love it and it goes with just about anything. Easy to make too!
Lisa/LA likes to serve with Ground Turkey in Lettuce Cups and other recipes.
