Grandma’s Stuffed Peppers with a Zucchini Twist
You’re likely familiar with stuffed bell peppers—the kind your mom or grandma used to make. This recipe starts with a similar filling but uses a large zucchini instead of bell peppers as the delivery vehicle. We prefer the slightly firmer texture of the zucchini and the flavor it brings to the dish.
Ingredients
- 2 large zucchinis cut in half lengthwise
- 4 tablespoons olive oil
- 2 –3 cloves garlic diced
- ½ onion chopped
- ½ bell pepper chopped
- 1 pound ground beef
- 1 cup cooked rice
- ½ cup fresh chopped basil
- 1 cup shredded mozzarella omit the cheese for a dairy-free option
Instructions
- Preheat oven to 400°F.
- Drizzle the zucchini with 2 tablespoons of olive oil, season with salt and pepper, then place them face down on a roasting pan. Roast the zucchini for 10–15 minutes, until just beginning to soften.
- Meanwhile, add 2 tablespoons of olive oil to the skillet. Add the onions, garlic and bell peppers and sauté until softened. Add the ground beef. Once cooked through, mix in the cooked rice and the fresh basil.
- Once the zucchini is roasted, let it cool then scrape out the middle of the squash. Place the zucchini in a baking dish. Add the mixture to the zucchini. Top with shredded mozzarella. Put the stuffed zucchini back in the oven at 350° for 20 minutes, or until the zucchini is the desired doneness and the cheese is melted.
