Stuffed Red Bell Peppers and Zucchinis

Trevor and I stayed in for a date night on Friday!  I decided to make stuffed vegetables for a healthy way to start our weekend.  

 Tons of veggies and lean turkey (accompanied with a bottle of red wine) was the perfect end to our long work week:) and a great post workout meal! 


After dinner we watched a few episodes of Boardwalk Empire, a new show on HBO.  We also love True Blood and can't wait for next season!

I added tomato sauce to the bottom of the baking dish and basted the veggies while they cooked with the sauce.  For our second helping we spooned the leftover tomato sauce on top of our stuffed veggies, which brought the whole dish together!  Next time I think I will make a tomato/basil/sour cream sauce to serve with the stuffed veggies.

Happy Monday!

 Lots of healthy veggies!

Saute for a couple of minutes 

 Add ground turkey and break up into small bites

 Once the turkey is beginning to form bit size pieces, although not fully cooked, add rice, cheese, and tomato sauce and remove from heat

Stuff your veggies!

Stuffed Red Bell Peppers and Zucchinis


Ingredients:
4 Large Red Bell Pepper 
3 Large Zucchinis
2/3 Cup cooked Wild Rice (until the rice flowers)
1 Medium Yellow Onion chopped
8 Crimini Mushrooms chopped
1 Package Lean Turkey
2 Large Garlic Cloves chopped
2 Tbsp Paprika
Salt
Pepper
Olive Oil
Thyme
Crushed Red Pepper
1 Can Tomato Sauce
2/3 Cup Grated Parmesan Cheese


Directions:
Preheat oven to 400˚ Fahrenheit.  Remove tops from red bell peppers.  Place bell peppers in glass baking dish and chop tops of bell peppers to use in stuffing.  Chop 1 zucchini.  Slice remaining 2 zucchinis in half lengthwise and remove middle with spoon.  Place sliced zucchinis alongside bell peppers in dish.  Saute onions, garlic, chopped zucchini, mushrooms, chopped bell pepper, paprika, salt, pepper, thyme, crushed red pepper, and olive oil for 3 minutes over medium heat.  Push veggies to side of pan and add turkey in the middle.  Begin to break up turkey into bite size pieces.  Once broken up, all though not fully cooked, as 1/2 cup tomato sauce, 1/2 cup cheese, and wild rice.  Remove from heat and mix.  Spoon filling into veggies.  Pour remaining tomato sauce around veggies.  Cook for 40 minutes, occasionally spooning tomato sauce on top.  Add cheese and a dash of paprika.  Cook for 5 more minutes.  Remove from oven.  Place veggies on plate and spoon remaining tomato sauce on top prior to serving.