. Preheat the oven to 400 degrees F.
. Lightly drizzle the olive oil into a 13 by 9 by 2-inch baking dish. Whisk the onion, parsley, egg, garlic, salt, and pepper in a large bowl to blend. Stir in the cheese and breadcnunbs. Mix in the Wild rice. Cover and refrigerate. Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving l/8-inch-thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the rice mixture, dividing equally and molding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables. Top with additional Cheese if desired. Bake uncovered until the vegetables are tender and begilming to brown and they are bubbling on top. This will take approximately 20 minutes. Transfer the stuffed vegetables to a platter and serve.
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|Serving Size: 1 Serving (306g)|
|Recipe Makes: 6|
|Calories from Fat: 81 (14%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 49.6mg||15 %|
|Sodium 506.1mg||17 %|
|Potassium 944.7mg||25 %|
|Total Carbohydrate 107.5g||32 %|
|Dietary Fiber 10.6g||42 %|
|Sugars, other 96.9g|
|Protein 25.2g||36 %|
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Calories per serving: 596
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