Stuffed Tomatoes and Angel Hair Pasta

½ lb of ground turkey
½ zucchini, diced
¼ green bell pepper, diced
2 garlic cloves, minced
S&P to taste
3 large Beefsteak tomato
Angel hair pasta
Spaghetti sauce
Freshly grated Romano cheese

Over med-high heat, sauté turkey until half way cooked. Add zucchini, bell peppers, garlic and salt and pepper. Sauté veggies 2-3 minutes until tender. Add a couple spoonfuls of spaghetti sauce to the meat mixture, turn to low and let simmer.

Pre-heat oven to 350 degrees. Cut the top off the tomato and scoop out the insides with a spoon or melon baller. Try not to cut the sides of the tomato so the filling doesn’t spill out while cooking. Fill each tomato with the turkey mixture. Put the stuffed tomatoes in a casserole dish, cover with aluminum foil and bake for 15-20 minutes. Don’t overcook otherwise the tomato will fall apart (like mine did!).

Boil Angel hair pasta for 3-4 minutes until tender. Drain, add spaghetti sauce and mix.

Serve stuffed tomato on top of pasta. Sprinkle with grated cheese.