Stuffed Zucchini and Bell Peppers

This colourful dish is easy to prepare and full of flavour!

Ingredients

Pam or other cooking spray
1 small onion, grated
¼ cup chopped fresh parsley leaves
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced (or less if you prefer a milder garlic flavour)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano or Parmesan cheese
¼ cup dried plain bread crumbs
1 pound ground turkey or ground chicken
2 zucchini, ends removed, halved lengthwise and crosswise
3 bell peppers (any colour or pick different colours for variety)
1 ½ cups of your favourite red meatless pasta sauce

Instructions

Preheat the oven to 400 degrees F.

Spray a 13 by 9 by 2-inch baking dish with cooking spray. 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 roughly 1/8-inch-thich 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.

Notes

Makes 4 servings. Count each serving as 3 servings of protein.

Adapted from a recipe written by Giada de Laurentiis from the Food Network