stuffed peppers with zucchini

How To Make stuffed peppers with zucchini

• 1

  Prepare a square baking (or appropriately sized) dish by spraying with oil or non-stick cooking spray. Preheat oven to 400 degrees F. Cut off the tops of 6 peppers to fully remove stems and center rib. Scoop out any remaining ribs and seeds. Remove the stem, ribs, and seeds from the remaining pepper and chop.
• 2

  Arrange hollowed peppers in the baking dish so they stand upright. It helps if the dish is just big enough to accommodate the peppers so it helps all stand up. If necessary, trim the bottoms of peppers with a knife to create a flat surface.
• 3

  Combine beef, onion, and the 1 chopped pepper in a frying pan and saute over medium-high heat until beef is no longer pink. If needed, drain excess fat from the beef and return the mixture to the pan.
• 4

  Add 3 Tbsp of tomato paste to the beef mixture and saute for 2 to 3 minutes. Add zucchini and a can of undrained diced tomatoes.
• 5

  Stir in rice.
• 6

  Add salt to taste (I used about 1/2 teaspoon). Reduce heat to medium and cook for 5 minutes, stirring often.
• 7

  Fill each pepper with the meat and veggie mixture.
• 8

  Mix the remaining tomato paste with about 1/3 cup of water and stir to the consistency of tomato soup.
• 9

  Pour over the stuffed peppers.
• 10

  If needed, add more water to the bottom of the pan so that the peppers are sitting in about 1/4 inch of water.
• 11

  Top each pepper with 1 Tbsp of shredded Parmesan cheese.
• 12

  Very loosely tent the pan with foil and bake for 30 minutes.
• 13

  Remove foil and bake another 5 minutes.
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