Stuffed Zucchini and Bell Pepers
Ingredients
- 2 tablespoons olive oil
- 1 small onion grated
- 1/4 cup fresh Italian parsley leaves chopped
- 1 large Egg
- 3 cloves garlic minced
- 1 teaspoon Salt
- 1/4 teaspoon Black Pepper freshly ground
- 1/3 cup Pecorino Romano grated
- 1/4 cup dried plain bread crumbs
- 3 Cups Brown and Wild Rice Mixture cooked per package directions 2 zucchini, ends removed, halved
- 1 orange bell pepper halved and seeded
- 1 red bell pepper halved and seeded
- 1 yellow bell pepper halved and seeded
- 1 1/2 cups marinara sauce
Instructions
- . Preheat the oven to 400 degrees F.
- . Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.
