Friday, August 19, 2011

Stuffed Zucchini


You will need:
3 Tbs. of extra virgin olive oil
1 red bell pepper, chopped
1 medium onion, chopped
2 slices of bacon, chopped
1 lb. of ground turkey
salt and pepper to taste
1 tsp. of poultry seasoning
1/4 cup of red wine
1 1/2 cups of country style (Pepperidge Farms) stuffing
1/4 cup of grated parmesan cheese
1 cup of monterey jack cheese, shredded
1/4 cup of chopped parsley
4 zucchinis, each cut in half lengthwise

Preheat the oven to 350 degrees Farenheit.
In a skillet, add olive oil, red bell pepper, onion, bacon and turkey. Add salt and pepper and poultry seasoning. Cook until the turkey is no longer pink. Add the wine and cook for 5 more minutes.  Add the stuffing and cheeses. Remove the pulp from the zucchinis, making boats. Place the zucchinis in a baking dish. Spoon the stuffing into each of the zucchini halves. Cover with foil and bake for about 15 minutes. Uncover and bake for another 5 to 10 minutes or until golden brown.

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