Stuffed Zucchini and Red Bell Peppers

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I didn't have ground turkey on hand, but I was thawing some ground beef and was looking for a recipe to use up all my local farm fresh bell peppers and zucchini, so I was so happy to come across this recipe!

I was a little silly though and didn't realize I didn't have ANY tomato sauce on hand at all, so I made my own! I was lucky to find 32 oz can of diced tomatoes on the shelf, I looked up a marinara sauce recipe and I improvised. I used tomato paste and 1 roma tomato in lieu of crushed tomatoes (that I simmered along with spices for 30 mins, and this still turned out delicious!

One thing I didn't realize before making this though, is that once you scoop out the zucchini flesh, you're not using it in this recipe! So, be prepared to make some zucchini bread (or cake or muffins after this!

Oh, and I topped this with some parmesean at the end. Nummy!

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I really wanted to make this recipe because I happened to have 2 HUGE zucchini's from my garden, but unfortunately I didn't have most of the ingredients... So, I just used what I had lying around already. Its very easy to improvise if your comfortable with it... here's what I did:

Basically, I made the first part of the recipe, where you whisk things together, but instead of Parsley, I used Cilantro and added a jalapeno. Then instead of using Turkey, I put in a can of black beans and a can of sweet whole-kernel corn. I ended up having to use another egg and add more ketchup and bread crumbs, but you can just sort-of eyeball it. I also didn't have Romano cheese, so I just used grated sharp-cheddar cheese.

I only needed to use 2 zucchini's because they were huge! and I also used 1/2 a green pepper. I tend to like the zucchini much better then the peppers, but it works both ways.
Instead of putting marinara sauce on top, I put salsa! After it's cooked (it takes about the same time: 45 min you can top it with sour cream, guacamole... whatever you like!

and there you have it, Mexican Stuffed Zucchini! Hope you get a chance to try it and even improvise a little bit yourself!

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I have served this many times and iit s always a hit with family and friends. Some of my family members are not fans of peppers and i"ll just make meatballs on the side.

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I added flax seed and used an egg white. This was a fabulous weeknight recipe! We liked the zucchini better than the peppers.

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Absolutely delicious. I only stuffed the bell peppers. I would recommend rather than using both halves, cut the peppers very close to the top and use only the larger bottom portion. Because of the stem in the top half, it makes it very difficult to cut the top flesh of the peppers out.

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thank you Giada it is very good my company love it and even asked for the recipe.

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Another Giada Winner!!! Loved this, highly recommend! Easy to make, I served it with mashed potatoes. I will definitely make this again and often.

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I come back to this recipe time and time again...it's hearty and healthy. I substitute egg white for the whole egg and use ground turkey breast. It's still delicious. Sometimes I use a reduced fat parmesano cheese, too, to cut down on the fat even more. We prefer the zucchini to the peppers.

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these were so fantastic. super easy, super healthy. can't wait to make again and again. *heads up: it calls for 1 lb of turkey, i bought the 1.25 lb package and was still stretching that to fill the veggies.

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Tried many other stuffed pepper recipes, this one got thumbs up from a picky husband. The only modification I do is add a little cayenne pepper before adding marinera sauce and substitute w/ brown rice instead of breadcrumbs for a more complete dinner.