Roasted Peppers & Zucchini Stuffed with Pastitsio

Sweet bell peppers and tender zucchini stuffed with pastitsio. What could be better? Maybe a low-carb version, you ask? Well, I got you covered with that too! This recipe contains instructions for 3 versions: pastitsio filled peppers, vegetarian peppers, and low-carb stuffed peppers. I'll leave the decision up to you.

📝 Ingredients

• 200 grams pasta, cooked as per package instructions
• 4 bell peppers
• 1-2 zucchini
• 1 cup shredded parmesan cheese or mozzarella cheese
• • 1-pound ground beef
• • 1 small onion, finely chopped
• • 4-5 garlic cloves, sliced
• • 1 (15 ounces) can of diced tomatoes, pureed
• • Salt and pepper, to taste
• • Pinch of crushed red pepper flakes
• • 1 teaspoon dried oregano
• • Zucchini pulp (if stuffing zucchini)
• • 2 cups of milk
• • 1/4 cup olive oil or melted butter
• • 1/4 cup all-purpose flour
• • 1/8 teaspoon ground nutmeg
• • 1 egg
• • 1 egg yolk
• • 1/2 cup parmesan cheese

👨‍🍳 Instructions

1. 1Preheat the oven to 400 °F, 200 °C.
2. 2Slice the bell peppers and zucchini in half,...: Slice the bell peppers and zucchini in half, lengthwise. Carefully scoop out the pulp from the zucchini, leaving a little bit of a border to hold the filling. Set the zucchini pulp aside for the meat sauce. Place the vegetables in a baking tray Drizzle the veggies with 2-3 tablespoons of olive oil and lightly season with salt. Rub the oil all over the vegetables. Bake in the preheated oven for 25 minutes.
3. 3Boil the pasta according to package instructions, drain,...: Boil the pasta according to package instructions, drain, and set aside.
4. 4Make the meat sauce:
5. 5• Cook the onion with the oil over...: • Cook the onion with the oil over medium heat for 8-10 minutes or until soft and golden.
6. 6• Add the garlic and cook over low...: • Add the garlic and cook over low heat for 3 minutes or until soft.
7. 7• Add the ground beef and break it...: • Add the ground beef and break it up.
8. 8• Add all of the remaining meat sauce...: • Add all of the remaining meat sauce ingredients and cook over medium-high heat for 15 minutes.
9. 9• Stir the sauce often and it will...: • Stir the sauce often and it will be ready when it has thickened, and the zucchini pulp has melted. Taste and adjust the seasoning if needed. Remove off the heat.
10. 10Combine the pasta with the meat sauce and...: Combine the pasta with the meat sauce and stir together. Add ½ cup grated parmesan cheese and mix well to combine.
11. 11Make the Bechamel Sauce:
12. 12• Cook the flour with the oil over...: • Cook the flour with the oil over medium heat for 3-4 minutes or until toasted.
13. 13• Add the milk, nutmeg, salt, and pepper....: • Add the milk, nutmeg, salt, and pepper. Whisk together and cook until thickened. Remove from the heat.
14. 14• Whisk the egg and the yolk together...: • Whisk the egg and the yolk together in a small bowl.
15. 15• Add some of the hot milk mixture...: • Add some of the hot milk mixture to the eggs. Whisk them together to temper them then add the egg mixture to the pot along with the Parmesan cheese. Whisk together until incorporated.
16. 16Set the oven to 425 °F, 220 °C.
17. 17Assemble the meal:
18. 181. Fill the peppers with the meat and...: 1. Fill the peppers with the meat and pasta filling.
19. 192. Pour the bechamel sauce over each of...: 2. Pour the bechamel sauce over each of the stuffed vegetables.
20. 203. Sprinkle some Parmesan cheese on top of...: 3. Sprinkle some Parmesan cheese on top of the cream.
21. 214. Bake for 30 minutes. Broil for the...: 4. Bake for 30 minutes. Broil for the last 4-5 minutes or until the sauce is golden brown.
22. 22Enjoy the meal!