Stuffed Zucchini or Bell Peppers (See Description) |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
A friend and I came across/developed this recipe tinkering in the kitchen one night. We made stuffed sqush & it was great. The problem is: we used squash from his garden, which are significantly larger and easier to stuff than zucchini from the grocery store. Now when I make this & do not have home-grown squash, I make it using bell peppers instead because they are easier (more practical) to stuff. Ingredients:
6 large zucchini or 6 bell peppers |
1 lb lean ground lamb |
1 lb mushroom, chopped |
2 -3 leeks, chopped |
1/4 cup fresh basil leaf, chopped |
2 cups low-moisture mozzarella cheese |
3 eggs |
3 tablespoons fresh coarse ground black pepper |
1 -2 teaspoon salt |
1 teaspoon ground cumin |
1 teaspoon ground oregano |
3 tablespoons extra virgin olive oil |
Directions:
1. Prepare all vegetables first. Cut the zucchini in half length-wise and remove some of the center 'meat', leaving approximately 1/2 inch. It should look like a boat; leave the peel on. If using bell peppers, remove the tops so that the pepper forms a cup.
2. Preheat the oven at 350.
3. Begin browning the lamb (or beef if you prefer) and the mushrooms together in the olive oil. Add the oregano and cumin.
4. After 2-3 min, add the leeks and the basil.
5. After the meat is browned completely, remove/drain the excess water/fat and add the eggs after beating them in a small bowl with the salt and pepper. Immediatly after adding the eggs, add the mozzarella.
6. Cook mixture until the eggs are cooked and the mozzarella is melted.
7. Remove from heat and begin stuffing the squash and/or peppers. Bake at 350 for 20-25 min until the outer veggie is soft. Serve and enjoy!
|
|