| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- Vegetable oil cooking spray
- Two 3/4-inch slices country style white bread, crusts removed, torn into 1/2-inch pieces
- 1/2 cup whole milk, at room temperature
- 3 large zucchini, trimmed, halved lengthwise
- 1 orange bell pepper, halved lengthwise and seeded
- 1 red bell pepper, halved lengthwise and seeded
- 1 yellow bell pepper, halved lengthwise and seeded
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cloves garlic, smashed and peeled
- 1 carrot, peeled and coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 large shallot, peeled and coarsely chopped
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/3 cup white wine, such as pinot grigio
- 1 pound ground turkey or ground beef
- 1 large egg, beaten, at room temperature
- 1 1/2 cups grated Parmesan
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 heavy baking sheets with vegetable oil cooking spray.
- In a small bowl, combine the bread and milk. Set aside to allow the bread to absorb the milk, about 15 minutes.
- For the vegetables: Using a melon baller, remove the flesh from the zucchini, leaving a 1/2-inch border around the edges. Reserve the flesh. Place the zucchini and peppers, hollowed-out sides up, on the prepared baking sheets. Season with the salt and pepper.
- For the filling: Place the zucchini flesh in a food processor. Add the garlic, carrot, celery, shallot, oregano, salt and pepper. Blend until all the vegetables are finely chopped.
- In a medium nonstick skillet, heat the oil over high heat. Add the blended vegetable mixture and cook, stirring occasionally, for 5 minutes. Add the wine and cook until all the liquid has evaporated, about 5 minutes. Set aside to cool.
- In a medium bowl, combine the cooked vegetables, turkey, egg, 1 cup Parmesan and the bread mixture. Using a wooden spoon, mix the ingredients until well combined. Spoon the filling into the hollowed-out vegetables. Sprinkle the remaining 1/2 cup Parmesan on top of the filling. Drizzle with olive oil and bake until the vegetables are tender and the tops are golden brown, 45 to 50 minutes. Transfer the vegetables to a platter and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 357 |
| Total Fat | 21 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 83 mg |
| Sodium | 764 mg |
Reviews
I’ve been making this for awhile now and my husband and I always enjoy it.! I use whatever chopped meat is in the freezer.
I like to put cauliflower around the peppers and zucchini and roast along with them. Always a nice healthy meal!
My husband and I love this recipe. We use ground turkey and add more garlic cloves to the food processor. Sometimes we don’t stuff as many veggies, and use the left over filling for meatballs later in the week. It has become one of our go-to Sunday recipes.
I loved Raffy’s Birthday episode so much that I had to make the recipe. It’s a keeper. The second time I made it the zucchini were to small and it impacted the meat mixture. Next time I’ll add another zucchini or look for big ones. Thanks Giada!
Delicious! Made few adjustments due to pantry available — used hamburger, celery salt, pinch aleppo, and pre-cooked meat. Yummy!! Once again thank you Giada
delicious , kids loved it
Healthy and delicious! We each had only half a stuffed pepper and along with a salad, it was very filling.
Made this tonight and def could tell why this would be one of Raffy’s favs! It was sooooo good. I added 1t of red pepper flakes to the filling as per other reviewers suggestions and it was great. Will make this regularly for sure.
This recipe is exceptional. So healthy and so tasty.
We met Giada and Raffy at South Coast Plaza 5/5/2012 for her cookbook signing (“Weeknights with Giada”, and were excited to try this recipe. It came out FANTASTIC, just like the other recipes we’ve enjoyed from her books. Her chocolate trifle was a holiday favorite for my late father-in-law. We did add red pepper flakes for a bit of heat– 1/8 teaspoon is a good amount to start– but otherwise followed the recipe to the letter. This will be in our repertoire for dinner guests– it’s that great. Tanti auguri, Raffy! Hope your birthday was wonderful!
Delicious! My husband loved these and I felt like we were eating a healthy dinner. I followed this recipe exactly and it was easy. I loved that you could put everything in the food chopper instead of chopping all the veggies by hand. I will make this a lot.