Italian Stuffed Summer Vegetables

• 1 large red bell pepper, halved lengthwise
• 2 large yellow squash, halved lengthwise (about 1 pound)
• 1 large zucchini, halved lengthwise (about 1/2 pound)
• Cooking spray
• 3 ounces Italian bread
• 2 garlic cloves, minced
• 1 1/2 cups chopped peeled plum tomato
• 1/2 cup (2 ounces) finely shredded Parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt

1. Preheat oven to 375u0b0.
2. Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. 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.
3. Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. 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 375u0b0 for 40 minutes or until shells are tender.
4. Preheat broiler.
5. Remove foil; broil 4 minutes or until cheese is lightly browned.

red bell pepper, yellow squash, zucchini, cooking spray, italian bread, garlic, tomato, parmesan cheese, parsley, freshly ground black pepper, salt

Taken from www.myrecipes.com/recipe/italian-stuffed-summer-vegetables (may not work)