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Add a photoServings: 6
Ingredients
- 3 med Courgette
- 2 x Scallions -- chopped
- 1/2 x Green pepper
- 3 sprg parsley
- 1 c. Canned tomatoes
- 1/2 lb Grnd turkey
- 1/4 tsp Pepper
- 1/8 tsp Cayenne pepper
- 1/2 tsp Allspice
- 3/4 c. Bulgur Tomato paste -- to taste Lemon wedges
Directions
- Place courgette in a large deep skillet and add in sufficient boiling water to cover. Cook for 10 to 12 min, then refrigeratequickly under cool water. Cut off stem end of each courgette and split lengthwise. Starting from wide end of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell; reserve pulp. Place shells in a 9x13 baking dish.
- Preheat oven to 350.
- In a food processor mince scallions, green peppers, and parsley. Add in liquid removed tomatoes (reserve the liquid), reserved courgette pulp, turkey, spices, and bulgur and process till well mixed.
- Generously spoon mix into scooped courgette shells. Add in sufficient water to reserved tomato liquid to make 1 c., stir in a little tomato paste, and pour around the bottom of baking dish. Cover pan with foil and bake for 35 min, removing foil every 10 min to baste with liquid. Remove foil completely for last 5 min of baking. Serve warm with lemon wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 47 | 41% |
| Total Fat 5.21g | 7% |
| Saturated Fat 1.33g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 231mg | 10% |
| Potassium 461mg | 13% |
| Total Carbs 5.76g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.89g | 2% |
| Protein 11.93g | 19% |
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