Meanwhile, stir together panko, cheese, remaining 1 tablespoon oil, and remaining 1/4 teaspoon salt in a small bowl until combined. Remove peppers from oven, remove and discard foil.

Sprinkle each pepper with about a teaspoon of Parmesan. Bake, uncovered, for 5 to 10 minutes or until peppers are tender. To serve, spoon remaining sauce over the peppers.

Stuffed peppers. Before we dive into the recipe, let's talk about the ingredients. I used lean ground beef, but poultry and pork work too.When using ground beef, I recommend 90% lean. Lean beef ...

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and place the whole peppers on top. Roast, turning occasionally, until the peppers are shrunken and shriveled, about 20 minutes.

In a large pot (large enough to hold all of the peppers), heat the oil over medium-high heat. Add in the chopped pepper tops, onion and garlic, and sauté until softened, about 5 minutes.

Add onion, garlic, coriander and chopped tops; season with salt and pepper. Cook, stirring occasionally, until onion has softened, about 4 to 5 minutes. Add quinoa and cook 1 minute.

Stuffed zucchini is kitchen economy at its best: Nothing goes to waste, and a little bit of this and that only makes it better. The best zucchini for stuffing are those just on the cusp of monster ...