Stuffed Zucchini Or Bell Peppers See Description Recipes

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

Steps:

• Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
• Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
• Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

IMPOSSIBLE™ STUFFED ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Cut the ends from the zucchini and cut them in half lengthwise. Hollow out the zucchini with a small spoon by scraping out the seedy flesh, leaving about 1/2 inch of flesh on the bottom and sides of the zucchini. Discard the scraped-out flesh. Place the zucchini into a 10x15-inch pan.
• Combine meatless ground beef, tomato, bread crumbs, Pecorino-Romano cheese, egg, garlic, parsley, onion, salt, and pepper in a medium bowl. Mix well using clean or gloved hands.
• Stuff the hollowed-out zucchini with the mixture until all of the mixture has been used. Sprinkle the tops with shredded mozzarella.
• Bake in the preheated oven until browned and zucchini are tender, 35 to 40 minutes.

STUFFED ZUCCHINI OR BELL PEPPERS (SEE DESCRIPTION)

Steps:

• 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.
• Preheat the oven at 350.
• Begin browning the lamb (or beef if you prefer) and the mushrooms together in the olive oil. Add the oregano and cumin.
• After 2-3 min, add the leeks and the basil.
• 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.
• Cook mixture until the eggs are cooked and the mozzarella is melted.
• 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!