Email to Linda Carnation      

LuncheonMeat - Turkey + Zucchini Stuffed Peppers

Source of Recipe

???
LuncheonMeat - Turkey + Zucchini Stuffed Peppers

10 large pickled peppers
4 medium zucchini
1/2 of a 14 ounce jar your favorite pasta sauce,
(...or use your own)
1/2 cup shredded mozzarella and parmesan cheese mix
1 tablespoon Olive oil
salt, optional
1 cup white mesquite smoked honey breast, diced small or smoked turkey breast

Drain peppers and cut off a small section down the side of the pepper,leaving the pepper in a boatlike shape. Remove the 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 zucchini has reasonably dried, place in roasting pan, cut side up. Remove excess salt and drizzle with olive oil.
Bake at 425 until very tender (about 30 minutes). Remove from oven and allow to cool slightly. With a spoon, scrape out the fleshy insides 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.
Heat oven to 400 and reheat. Makes 5 servings.