Heat Level: Mild
Category: Appetizers, Main Dish - Beef
- 1/2 lb ground beef
- 10 large zucchini's
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup Rustlin' Rob's Salsa Fresca
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 1/2 cup corn kernels
- 1 jalapeno (or poblano pepper), cored and diced
- 1 tbsp + 1 tsp olive oil
- 2 cups monterey jack cheese, shredded
- salt to taste
- Start by greasing two 9x13 inch casserole dishes, then set aside. Slice each zucchini in half lengthwise. Using a metal teaspoon, hollow out the center of each zucchini. Lightly brush the tops with 1 tsp. of olive oil then place them skin side down in the casserole dish.
- Brown the ground beef over medium heat and then drain, and remove from the skillet.
- Add a tablespoon of olive oil to the large skillet. Add then onion and peppers, cook for 2-3 minutes. Then add the beef back to the skillet. Add the rice, corn, beans, and Rustlin' Rob's Salsa Fresca. Stir everything together and continue to cook for about 5 minutes; then remove the skillet from heat and set aside.
- Preheat the oven to 400 degrees. Add salt to taste for the filling. Spoon the filling inside each zucchini until they are full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5-10 minutes.
NOTE: If you are cooking for the family use 5 zucchini and freeze the rest of your filling, You can stuff zucchini later, or use in stuffed peppers.
ADAPTED FROM: Making Thyme for Health