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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 F. | 2. Lightly drizzle ~2 tbsp olive oil into a baking dish. | 3. In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper. | 4. Stir in the cheese and bread crumbs. | 5. Mix in turkey until all is well combined. | 6. Cover and refrigerate. | 7. 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. | 8. Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly. | 9. 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). | 10. Bake uncovered about 45 minutes. Let stand 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		grated	28.0	6.537999999999999	0.77	0.07
italian parsley	1/4	cup	chopped	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
ketchup	3	tablespoons		-	-	-	-
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
romano cheese	1/3	cup	grated	-	-	-	-
breadcrumb	1/3	cup		-	-	-	-
turkey	1	lb	ground	648.2681	0.5893	98.1016	25.5681
marinara sauce	1 1/2	1/2		-	-	-	-
zucchini	1		halved	2.31	0.3421	0.2981	0.044000000000000004
eggplant	1		halved	-	-	-	-
bell pepper	3		assorted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.