







The first step in preparing the peppers is to partially cook the peppers by boiling them for 5 minutes. Cut off the tops first (no one wants that part) and take out the seeds, then place in boiling water. After 5 minutes drain the peppers by placing them on a paper towel upside-down.

Zucchini adds some bulk to the filling, along with onion and ground turkey or beef. The onions and meat are cooked together first, and then the zucchini is added into the pan. I usually just use tomato paste to stir everything together, but you could also chop up some fresh tomatoes for the filling as well.

Finally you get to stuff the peppers with the meat mixture and bake them for 15 minutes. Hint- you could be roasting some broccoli at the same time for your side dish. As an added bonus, there is usually a little extra meat filling that doesn’t fit into the peppers. I find this is good for snacking on while the peppers are baking, or to save for leftovers. Once the peppers are done, simply top with fresh parsley and serve.

One of my resolutions this year is to have more dinner parties, and you can bet that stuffed peppers will be one of the dishes served. This recipe, which I have made time and again, is always near the top of my list when I am looking for a tasty and satisfying meal.