Veggie shells packed with protein, fiber

Ingredients

  • 4 medium zucchini
  • 1 pound ground turkey breast
  • 1 large onion, finely chopped
  • 1 red pepper, chopped
  • 1-1/2 cups tomato sauce
  • 1/2 cup bulgur wheat
  • 1/4 teaspoon pepper
  • 1/2 cup salsa
  • 1/2 cup shredded reduced-fat cheddar cheese

Instructions

  1. Preheat oven to 350°.
  2. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
  3. In a large skillet, cook turkey, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain.
  4. Stir in tomato sauce, bulgur, pepper and zucchini pulp.
  5. Bring to a boil.
  6. Reduce heat; simmer uncovered, 12-15 minutes or until bulgur is tender.
  7. Stir in salsa.
  8. Spoon into zucchini shells.
  9. Place in a 13x9-in. baking dish coated with cooking spray.
  10. Bake, covered, 20 minutes.
  11. Sprinkle with cheese.
  12. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

Enjoy!

zucchini boats