Italian Stuffed Vegetables (Zucchini, Bell Peppers, Or Eggplants - cooking recipe

Ingredients

1 small onion, grated
1/4 cup chopped Italian parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated romano cheese
1/3 cup dried breadcrumbs (plain or seasoned)
1 lb ground turkey (preferrably dark meat)
1 1/2 cups marinara sauce
1 zucchini, ends removed and halved lengthwise
1 eggplant, ends removed and halved lengthwise
3 assorted bell peppers

Preparation

Preheat oven to 400 F.
Lightly drizzle ~2 tbsp olive oil into a baking dish.
In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
Stir in the cheese and bread crumbs.
Mix in turkey until all is well combined.
Cover and refrigerate.
Now take your zucchini and eggplant and carefully scrape out the seeds and some of the inner flesh, creating a pocket for the stuffing while still leaving a pretty thick shell.
Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
Arrange stuffed vegetables in the baking dish, pour marinara sauce over everything and sprinkle with some more of the grated Romano (I like to use freshly grated Parmesan).
Bake uncovered about 45 minutes. Let stand 10 minutes before serving.