Italian Stuffed Vegetables Zucchini Bell Peppers Or Eggplants Recipes

Steps:

• Preheat oven to 400 F.
• Lightly drizzle ~2 tbsp olive oil into a baking dish.
• In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
• Stir in the cheese and bread crumbs.
• Mix in turkey until all is well combined.
• Cover and refrigerate.
• Now take your zucchini and eggplant and carefully scrape out the seeds and some of the inner flesh, creating a pocket for the stuffing while still leaving a pretty thick shell.
• Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
• Arrange stuffed vegetables in the baking dish, pour marinara sauce over everything and sprinkle with some more of the grated Romano (I like to use freshly grated Parmesan).
• Bake uncovered about 45 minutes. Let stand 10 minutes before serving.

Steps:

• Place eggplant in a colander and sprinkle with salt.
• Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
• Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
• Remove from heat and stir in basil, parsley and rosemary.

Steps:

• Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
• Wash eggplants again to ensure the bitterness is removed.
• Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
• Remove eggplants to a food processor and pulse for a few seconds.
• Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
• In the meantime, preheat oven to 200°C.
• Cut off tops of green peppers and remove seeds.
• Arrange bell peppers in a casserole dish with the open part showing.
• Distribute the eggplant stuffing mix to the bell peppers.
• Top each pepper with mozzarella cheese.
• Spray Pam onto the dish and add the water.
• Cover with a tight fitting lid or aluminum foil.
• Bake 30 minutes or until the peppers are tender.