A delightful twist on stuffed vegetables, perfect for a wholesome meal.
Preheat your oven to 375°F and prepare a baking sheet by lightly greasing it.
Preheating ensures even cooking and a perfect texture for your dish.
Cut the zucchinis in half lengthwise and scoop out the centers to create boats. Halve the bell peppers and remove the seeds.
Save the scooped-out zucchini centers for the filling to reduce waste and add flavor.
In a skillet over medium heat, sauté the ground turkey with diced onion and minced garlic until browned.
Stir frequently to ensure even cooking and prevent sticking.
Add the diced tomatoes and the reserved zucchini centers to the skillet. Cook until the mixture thickens, about 10 minutes.
Cooking until thickened prevents the filling from being too watery.
Fill the prepared vegetable boats with the cooked mixture and place them on the baking sheet.
Pack the filling tightly to ensure each bite is flavorful.
Sprinkle shredded cheddar cheese over the stuffed vegetables.
Use a generous amount of cheese for a golden, bubbly topping.
Bake in the oven for 30-35 minutes until the vegetables are tender and the cheese is melted and golden.
Check the vegetables with a fork to ensure they are tender before removing from the oven.
Serve the stuffed veggie boats warm, garnished with fresh herbs if desired.
Serve with a side salad or crusty bread for a complete meal.
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