Turkey-Stuffed Peppers and Zucchini Baked with Marinara Sauce

Ingredients:

• 450 g ground turkey, preferably dark meat
• 2 zucchinis, trim the ends, cut the zucchinis in half lengthwise and in half crosswise
• 1 medium orange bell pepper, halved and seeded
• 1 medium red bell pepper, halved and seeded
• 1 medium yellow bell pepper, halved and seeded
• 2 tbsp. l. olive oil
• 1 small onion, grated
• 1/4 cup chopped parsley
• 1 large egg
• 3 tablespoons ketchup
• 3 cloves garlic, crushed
• 1 teaspoon of salt
• 1/4 tsp ground black pepper
• 1/3 cup grated Pecorino Romano cheese
• 1/4 cup breadcrumbs
• 1.5 tbsp. marinara sauce

Preparation:

1. Preheat oven to 200°C. Lightly spray a 22x32x5 cm baking dish with olive oil.
2. In a large bowl, combine the onion, parsley, egg, ketchup, garlic, salt, and pepper. Stir in the cheese and breadcrumbsThen add the minced meat and mix. Cover and refrigerate.
3. Using a watermelon scoop or a regular spoon, carefully scoop out the seeds and inner flesh from the zucchini, leaving a 0.3 cm (1/4 inch) thick wall. Be careful not to puncture it. Fill the zucchini and pepper halves with the filling, dividing it evenly and slightly heaping it. Place the stuffed vegetables in a baking dish. Drizzle with marinara sauce.
4. Bake, uncovered, until the vegetables are tender and beginning to brown, and a thermometer inserted into the filling registers 165°F (74°C), about 45 minutes. Transfer the stuffed vegetables to a serving platter and serve.