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Italian Stuffed Summer Vegetables

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“Bell peppers, yellow squash, zucchini, filled with tomatoes, Parmesan cheese, and fresh breadcrumbs-melt in your mouth! You may use all or just one of the vegs.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat your oven to 375*F.
  2. Remove seeds and membranes from the bell pepper and discard. Carefully scoop out squash and zucchini pulp, leaving the shells intact. Finely chop pulp; set aside. Place the bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13"x9" baking pan coated with cooking spray.
  3. Put bread in food processor; pulse until crumbs measure 1 1/2 cups(abut 10 times). Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add the chopped pulp and garlic; cook about 4 minutes or until moisture evaporates, stirring frequently. Remove from heat. Stir in breadcrumbs, 1/4 cup Parmesan cheese, parsley, pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375*F. for 40 minutes or till shells are tender.
  4. Preheat broiler.
  5. Remove foil; broil 4-5 minutes, until cheese is lightly browned. Enjoy!
  6. Makes 8 servings.

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