I brought two dishes - Stuffed Red Peppers and Panna Cotta with a Blackberry Zinfandel Compote. I'll share the Panna Cotta recipe tomorrow, but following is the Stuffed Red Peppers - these were a hit!
- 3 large , halved lengthwise
- 2 small yellow squash - peeled and chopped with end discarded
- 3 ounces Italian bread
- 2 garlic cloves, minced
- 1 1/2 cups chopped peeled
- 1/2 cup (2 ounces) finely shredded Parmesan cheese, divided
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Preheat oven to 375°.
Discard seeds and membranes from bell pepper.
Finely chop pulp from squash; set aside.
Place bell pepper halves cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.
Place bread in a food processor (I used my blender since I don't have a food processor); pulse 10 times or until crumbs measure 1 1/2 cups.
Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat and transfer into medium mixing bowl.
Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt.
Divide mixture evenly among prepared bell pepper halves; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375° for 40 minutes or until shells are tender.
Remove foil; broil 4 minutes or until cheese is lightly browned.