More Recipes!

I can't take credit for this one, I got it off of Food Network's Everyday Italian. I have yet to try these but they looked so delicious I couldn't wait to post them until after I tried them. Here are two recipes we will be eating at the Lee residence next week.

Stuffed Zucchini & Bell Peppers

Ingredients

* 2 tablespoons olive oil
* 1 small onion, grated
* 1/4 cup chopped fresh Italian parsley leaves
* 1 large egg
* 3 tablespoons ketchup
* 3 garlic cloves, minced
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/3 cup grated Pecorino Romano
* 1/4 cup dried plain bread crumbs
* 1 pound ground turkey, preferably dark meat
* 2 zucchini, ends removed, halved lengthwise and crosswise
* 1 short orange bell pepper, halved and seeded
* 1 short red bell pepper, halved and seeded
* 1 short yellow bell pepper, halved and seeded
* 1 1/2 cups marinara sauce

Directions

Preheat the oven to 400 degrees F.

Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, ketchup, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.

Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving 1/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.

Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

Broccoli Puree

Ingredients

* 1 large russet potato, peeled and cut into 1-inch chunks
* 1 pound broccoli florets
* 1/2 cup chicken broth
* 4 ounces cream cheese
* 1/4 cup freshly grated Parmesan
* Salt and freshly ground black pepper

Directions

Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth.

Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth.

Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve.