Zucchini Stuffed Peppers

The Googlers have spoken. I swear that every.single.day someone searches the interwebs for “light and fluffy egg casserole” and they come across my ‘lil page. I mean, I personally love the recipe, so I don’t blame them. They’ve spoken, and I’m going to answer. It’s time to start sharing some recipes with you more often!

And what perfect timing because Red Pack Tomatoes is rounding out American Heart Month will a ‘lil contest between some Pittsburgh bloggers. They are looking for the contestants to share “heart healthy” recipes they’ve developed. Of course I was willing to throw my name into the hat. Not only do I love cooking with Red Pack Tomatoes (canned is always a great option when produce is hard to get/keep fresh in the winter), but I love cooking things that my family will benefit from yet enjoy.

Before I get to my first recipe of the contest (which is running today through the 28th between at least four bloggers), here’s a ‘lil bit of info from Red Pack:

February is American Heart Month and Red Pack Tomatoes offers heart healthy choices for delicious creations throughout the year.

Essential for good health, Red Pack Tomatoes are 100% natural. A tomato also is very similar to a heart in that it has 4 chambers and is red.

Red Pack has a variety of low calorie, low carb, low fat and low sodium recipes listed on their website here: http://www.redgold.com/redpack/tomato-recipes

Alright, so now on to what you are here for, the yum! Today I am sharing with you an adapted favorite, a good, easy weeknight meal. Enjoy!

Zucchini Stuffed Peppers
IMG_9393 (Copy)
That’s them on the right, ready to go for a dinner party!  Excuse my messy, well loved baking pan. I promise my brother hooked me up with a new one at Christmas. 🙂 

Ingredients:

8 bell peppers — I get two each: yellow, red, orange, and green — cleaned, seeded, and tops cut off
1 lb. ground turkey (browned–I like to do this with a ‘lil bit of EVOO and some chopped onion)
1 medium zucchini (grated)
2 cups brown rice (cooked)
1 14.5 oz can Petite Diced Tomatoes
1 6 oz can Tomato Paste
3 Tbsp grated Parmesan cheese
Seasonings of choice–I use garlic and an Italian herb mix

Directions:
1. Pre-heat oven to 400 degrees.
2. In a 9×13 baking dish (sprayed with non-stick spray), arrange the 6 bell peppers so they are standing.
3. In a bowl, combine the ground turkey, grated zucchini, rice, and Parmesan cheese until well mixed.
4. In a separate bowl, combine the diced tomatoes, tomato paste and seasonings, then add 1/2 of the mixture to the first bowl.
5. Scoop the meat mixture into the peppers, spreading the love evenly.

6. Drizzle the remaining sauce mixture over the filled peppers and into the bottom of the baking dish.
7.  Cover the dish with foil and place into the heated oven. Bake for 35 minutes covered, then an additional 5 with the foil removed.
8. Enjoy carefully, these babies are hot!

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2 Responses to Zucchini Stuffed Peppers

  1. Pingback: Easy Cabbage Rolls for Pappy | 'lil Burghers

  2. Pingback: Heart Healthy Chicken Parmesan | 'lil Burghers

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