Stuffed Zucchini Peppers Turkish Style Recipes

STUFFED ZUCCHINI & PEPPERS (TURKISH STYLE)

Steps:

• For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, chopped dill, mint, and half of the chopped parsley, olive oil, salt and pepper in a bowl.
• Wash the zucchinis and cut them into two, then scoop out their pulp with a small spoon and set aside. The walls of zucchinis shouldn't be too thick or too thin (about 1/4 inch). Wash the peppers, cut out the stems, and remove seeds. Sprinkle a pinch of salt inside all of the veggies.
• Stuff the vegetables with the meat mixture, being careful not to overfill since the rice and ground meat will expand as they cook. Place each stuffed vegetable upright in a large pot. Sprinkle the reserved zucchini pulp around pot. Add can of tomatoes.
• Pour broth or water into pot until the vegetables are 50%-75% submerged. Bring to a boil and then reduce to low heat and simmer for about 40 minutes.
• Garnish with remaining chopped parsley and serve with yogurt.

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI

Steps:

• Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
• Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
• When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

TURKISH STUFFED PEPPERS

Steps:

• Wash your peppers and cut off stem and take out seeds.
• Combine all the ingredients and leave to marinate for 30 mins to 1 hr.
• Stuff peppers with mixture leaving a little space at top as rice in mixture will swell when cooked.
• Place peppers in saucepan that holds all peppers snuggly standing upright.
• Add one cup of water to pan with 1 tsp olive oil.
• Bring to boil with lid on then turn down to low heat and cook for 45 mins. Turn off heat and leave to cool with lid on. Serve with greek yoghurt.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
• Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
• Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
• Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
• Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
• Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
• Garnish with fresh parsley and enjoy!

TURKEY & ZUCCHINI-STUFFED JACK-O'-LANTERN BELL PEPPERS RECIPE BY TASTY

Steps:

• In a large skillet, heat the oil and cook onions and garlic for 3 minutes, or until they start to soften. Add the ground turkey to the pan, followed by salt, pepper, and oregano. Stir and cook for 3-4 minutes.
• Then add zucchini and diced tomatoes. Cook until zucchini has begun to soften and remove from heat.
• Cut the top off of the bell pepper low enough that the stem remains attached and remove the seeds. Save the top!
• Preheat oven to 350˚F (180˚C).
• Carefully, carve out your desired jack-o'-lantern face using a steak knife or paring knife. Repeat for the rest of the bell peppers.
• Place carved bell peppers in a baking dish and spoon in a layer of cooked rice in the bottom followed by the turkey mixture, and top with mozzarella cheese. Put the top of the bell pepper back on top.
• Bake for 35 minutes or until peppers are tender and the cheese has melted.
• Enjoy!

STUFFED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic; mix to combine.
• Stuff squash with sausage mixture and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil.
• Bake in the preheated oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted, about 15 minutes more.

TURKEY-STUFFED BELL PEPPERS

Steps:

• Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.