Peppers #1

STUFFED ZUCCHINI AND RED BELL PEPPERS
Ingredients:
2 Tbsp olive oil
1 small onion, grated
¼ c chopped Italian parsley leaves
1 large egg
3 Tbsp ketchup
3 garlic cloves, minced
1 tsp salt
¼ tsp ground black pepper
1/3 c grated Romano cheese
1 pound ground turkey
1 zucchini, ends removed, halved lengthwise and crosswise
1 short orange bell pepper, halved and seeded
1 short red bell pepper, halved and seeded
1 short yellow bell pepper, halved and seeded
1 ½ c spaghetti sauce

Directions: Preheat oven to 400 degrees. Lightly drizzle olive oil into a 9x13 baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese. Mix in the turkey. Cover and refrigerate. Using a melon baler 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 spaghetti sauce over the stuffed vegetables. Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the center is 165 degrees, about 4 5minutes. Transfer to a platter to serve.

Makes: 6 servings

Calories: 286
Fat: 16.7 gm
Carbohydrate: 14 gm
Protein: 21 gm

From: www.foodnetwork.com