Stuffed Yellow Bell Pepper

Directions

• Step 1 Preheat oven to 375 degrees F.
• Step 2 Lightly coat a sheet pan with canola oil spray.
• Step 3 Place whole peppers on sheet pan and roast for 15 to 20 minutes, or until skin is brown.
• Step 4 Transfer from oven and quickly dip in ice cold water.
• Step 5 Peel skins, careful not to remove stem.
• Step 6 Using a sharp knife, make a slit, starting at the base of the stem, lengthwise down one side.
• Step 7 Carefully scoop out seeds and membrane.
• Step 8 Set aside.
• Step 9 In a large sauté pan, sauté onions and garlic in olive oil until onions are translucent.
• Step 10 Add zucchini, fennel, yellow squash and eggplant.
• Step 11 Add nuts, raisins, salt and pepper.
• Step 12 Transfer to a food processor and chop slightly.
• Step 13 Stuff each roasted pepper with 1/2 cup mixture.
• Step 14 Lightly spray with olive oil and roll in Panko breadcrumbs.
• Step 15 Place back on sheet pan.
• Step 16 Increase oven temperature to 400 degrees F. and bake stuffed peppers for 15 minutes, turning every 5 minutes, until golden brown.
• Step 17 Serve with 1/4 cup marinara sauce.