Recipe - Zucchini Stuffed With Bulgur And Ground Turkey

3 md Zucchini
2 Scallions minced
One half Green pepper
3 Sprigs parsley
1 cup Canned tomatoes
One half pound Ground turkey
One fourth teaspoon Pepper
1/8 teaspoon Cayenne pepper
One half teaspoon Allspice
Three fourths cup Bulgur
Tomato paste to taste
Lemon wedges

Place zucchini in a large deep skillet and add enough boiling water to
cover. Cook for 10 to 12 minutes, then chill quickly under cold water. Cut
off stem end of each zucchini and split lengthwise. Starting from wide end
of vegetable, scoop out pulp with a spoon,leaving a One half inch thick shell;
reserve pulp. Place shells in a 9x13 baking dish.

Preheat oven to 350.

In a food processor mince scallions, green peppers, and parsley. Add
drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey,
spices, and bulgur and process until well mixed.

Generously spoon mixture into scooped zucchini shells. Add enough water to
reserved tomato liquid to make 1 cup, stir in a little tomato paste, and
pour around the bottom of baking dish. Cover pan with foil and bake for 35
minutes, removing foil every 10 minutes to baste with liquid. Remove foil
completely for last 5 minutes of baking. Serve hot with lemon wedges.

Recipe By :

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip