Stuffed Yellow Bell Pepper

Preheat oven to 375F. Lightly coat a sheet pan with canola oil spray. Place whole peppers on sheet pan and roast for 15 to 20 minutes, or until skin is brown. Transfer from oven and quickly dip in ice cold water. Peel skins, careful not to remove stem. Using a sharp knife, make a slit, starting at the base of the stem, lengthwise down one side. Carefully scoop out seeds and membrane. Set aside.

In a large sauté pan, sauté onions and garlic in olive oil until onions are translucent. Add zucchini, fennel, yellow squash and eggplant. Add nuts, raisins, salt and pepper. Transfer to a food processor and chop slightly. Stuff each roasted pepper with 1/2 cup mixture. Lightly spray with olive oil and roll in Panko breadcrumbs. Place back on sheet pan.

Increase oven temperature to 400F and bake stuffed peppers for 15 minutes, turning every 5 minutes, until golden brown. Serve with 1/4 cup marinara sauce.