Italian Stuffed Summer Vegetables

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup parsley fresh chopped
• 2  garlic clove minced
• 3 ounces bread crumbs italian
• 2 ounces parmesan shredded divided finely
• 1.5 cups plum tomatoes peeled chopped
• 1 large bell pepper red halved lengthwise
• 0.3 teaspoon salt 
• 1 pound to 3 sized squashes yellow halved lengthwise
• 0.5 pound zucchini halved lengthwise

Equipment

• food processor
• frying pan
• oven
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat oven to 37
2. Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside.
3. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.
4. Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups.
5. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
6. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently.
7. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently.
8. Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375 for 40 minutes or until shells are tender.
9. Preheat broiler.
10. Remove foil; broil 4 minutes or until cheese is lightly browned.