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Stuffed Pepperoncinis

Submitted by: Mary on 05/23/2004
2633 views
2.85 avg rating
175 votes
 
 
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Ingredients

10 Large pickled pepproncini peppers
4 Medium zucchini
1/2 Jar of your favorite pasta sauce
1 C Shredded mozzerella/parmesan cheese mix

1 T Olive oil
Salt to taste
1 C Roasted turkey breast, diced small

Directions

Drain peppers and cut off a small section down the length of the pepper, leaving the pepper in a boat shape. Remove seeds. Soak peppers in water to reduce vinegar flavor.



Slice zucchinis in half lengthwise, sprinkle salt on the cut surface, and leave to dry, cut side down on paper towels for about 10 minutes. When squash has reasonably dried, place in a pan, cut side up, remove excess slat and drizzle with olive oil.



Bake at 425F degrees until very tender, about 30 minutes. Remove from oven and allow to cool slightly. With a spoon, scrape out the fleshy insides of the squash but leave the skins. Combine zucchini and pasta sauce in a saute pan and cook over medium heat until slightly thickened. Add turkey and cheese and continue to cook until heated through.



Remove from heat and allow to cool slightly. Stuff peppers with sauce mixture until slightly overflowing and arrange on an oven proof serving dish. Garnish with chopped parsley and parmesan cheese. Serve hot or reheat in a 400F degree oven.

Servings

5

Calories

9

Time to prepare

20 minutes

Difficulty

Easy
 

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