Karry Hosford
Yield
8 servings (serving size: 1 stuffed shell)

A variety of vegetables makes for a pretty presentation, but this can be made with all bell peppers or squash. If you use only bell peppers, which have no interior flesh, add equal amounts of additional breadcrumbs and tomatoes until you get enough filling. Using soft breadcrumbs adds to the melt-in-your-mouth texture of the tender vegetables. Because they are covered while baking, the vegetables keep moisture in, resulting in tender and delicate flesh.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.

Step 3

Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black 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° for 40 minutes or until shells are tender.

Step 4

Preheat broiler.

Step 5

Remove foil; broil 4 minutes or until cheese is lightly browned.

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