Turkey-Stuffed Peppers and Zucchini Baked with Marinara Sauce
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
This appetizer is very filling, delicious, and has a summery, eye-catching look that's perfect for any holiday or party. It's incredibly easy to make. Scraped-out bell pepper and zucchini halves are filled with ground meat, grated cheese, and spices, topped with tomato marinara sauce, and baked in the oven. To make the appetizer even more interesting, use peppers of different colors and zucchini with bright green skin. It's incredibly easy to prepare, and its Mediterranean flavor will impress everyone. It can also be served as a main course with a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g ground turkey, preferably dark meat
- 2 zucchinis, trim the ends, cut the zucchinis in half lengthwise and in half crosswise
- 1 medium orange bell pepper, halved and seeded
- 1 medium red bell pepper, halved and seeded
- 1 medium yellow bell pepper, halved and seeded
- 2 tbsp. l. olive oil
- 1 small onion, grated
- 1/4 cup chopped parsley
- 1 large egg
- 3 tablespoons ketchup
- 3 cloves garlic, crushed
- 1 teaspoon of salt
- 1/4 tsp ground black pepper
- 1/3 cup grated Pecorino Romano cheese
- 1/4 cup breadcrumbs
- 1.5 tbsp. marinara sauce
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Lightly spray a 22x32x5 cm baking dish with olive oil.
- In a large bowl, combine the onion, parsley, egg, ketchup, garlic, salt, and pepper. Stir in the cheese and breadcrumbsThen add the minced meat and mix. Cover and refrigerate.
- Using a watermelon scoop or a regular spoon, carefully scoop out the seeds and inner flesh from the zucchini, leaving a 0.3 cm (1/4 inch) thick wall. Be careful not to puncture it. Fill the zucchini and pepper halves with the filling, dividing it evenly and slightly heaping it. Place the stuffed vegetables in a baking dish. Drizzle with marinara sauce.
- Bake, uncovered, until the vegetables are tender and beginning to brown, and a thermometer inserted into the filling registers 165°F (74°C), about 45 minutes. Transfer the stuffed vegetables to a serving platter and serve.
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