Stuffed Zucchini and Red Bell Peppers

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This recipe is so tasty and easy. I used a little more garlic than called for and didn't use any parsley, but it was still wonderful. I don't have a mellon baller but an ice cream scoop worked very well. Making this recipe again right now!

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I've made this several times as written with peppers and zucchini. Last week I got a green cabbage in my csa box and used this stuffing to make cabbage rolls (blanched the cabbage leaves first. I baked them for one hour. Very good.

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Based on other reviewers' advice, I seasoned the filling a bit more, adding crushed red pepper and granulated garlic, plus using Italian-seasoned bread crumbs. The taste was excellent and I'll definitely make it again. The only issue was that it took more like 1 hr 15 minutes to get the filling to 165 degrees, however instead of halving the small peppers I cut off the tops and stuffed the whole peppers. I recommend poking a few small holes near the bottom of each pepper to let the greasy liquid drain out, and be sure to use enough marinara to cover each pepper completely and coat the bottom of the pan, because you'll want to sop it up the resulting meat sauce with some good crusty bread. Delicious and relatively healthy dinner.

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This is so good! I ate one of the peppers first, and then ate another one because I didn't want to eat it as leftovers. I didn't eat the zucchini until the next day, and it was still awesome!

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I made this several years ago and it has become a dinner staple, my family loves it. I'm making it tonight and substituting ground elk for the ground turkey like I have on many occasions. Love using yellow peppers for this, but the zucchini is my personal favorite.

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Just made these, and they were great! My fiancé LOVED them. They tasted great and this recipe was EXTREMELY quick and easy, and they are pretty healthy too. We will definitely be making these again.

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I just made it, the family ate it up. i did make couple of minor changes. I did not have any peppers so i stuffed mushrooms. it turned out fantastic. When I ran out of the mushrooms I made meat balls from the remaining mixture. either way, everyone loved it!!!!!!

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DELCIOUS CHANGED TURKEY MEAT TO GROUND CHICKEN GIADA DOES IT AGAIN

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Great recipe! I didn't have pecorino so I used grated parmesan and it still came out delicious..I was surprised I liked the zucchini better than the bell peppers.. The only thing I would change is to double the ground turkey and add a little cooked rice to it. Overall I would make this again

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I ate the stuffed zucchini and my family ate it with the peppers. It tastes like meatloaf with vegetables. I made the meat mixture the night before and then had more time when I cooked it the next night. I read this wrong at first and saw 165, but that is in regards to internal temperature. This dish is even good the next day