Zucchini & Red Peppers Stuffed with Turkey Picadillo

Ingredients:

• 2 zucchini or yellow squash, cut in half lengthwise
• 2 red bell peppers, cut in half
• 1 lb. Ground Turkey Picadillo w/Golden Raisins & Olives
• 1 oz. Parmesan cheese, grated
• 1 cup salsa
• salt
• freshly ground black pepper

Makes 4 Servings

1. Preheat the oven to 375 F.
2. Using a small spoon, remove the seeds and flesh from the inside of the zucchini, leaving a 1/4-inch thick shell. Be careful not to pierce the skin.
3. Remove the seeds and core from the red peppers.
4. Season the inside of the vegetables with salt and pepper. Fill the zucchini and red peppers with the picadillo. Sprinkle with Parmesan cheese. Place vegetables in an oven-proof baking dish. Pour salsa over vegetables.
5. Bake in preheated oven uncovered  until the vegetables are tender and beginning to brown, about 45 minutes. Transfer the stuffed vegetables to a platter and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Chiles Rellenos Con Picadillo is a traditional Oaxacan entrée in Mexico. Picadillo is generally a minced meat filling that often has sweet and salty flavors of raisins, almonds and green olives. The folks at the Sonoma Diet have really made this dish sophisticated by stuffing the picadillo in red bell peppers and zucchini. Don't worry if the dish looks messy. If  you have any leftover picadillo filling, save it or use it in any leftover peppers or zucchini or even in tacos. This is an elegant and comforting dish that is a compliment to Mexico and it will become a dinner table favorite.