Rice-And-Meat-Stuffed Zucchini And Green Peppers Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cut the tops off the zucchini and green peppers and hollow them out, removing the seeds and membranes.
• STEP 3.In a large skillet, cook the ground meat and onions until the meat is browned and the onions are softened.
• STEP 4.Add the cooked rice, spices, and salt to the skillet and stir to combine.
• STEP 5.Fill the hollowed-out zucchini and green peppers with the rice and meat mixture.
• STEP 6.Place the stuffed vegetables in a baking dish and cover with foil.
• STEP 7.Bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes, or until the vegetables are tender and the filling is cooked through.
• STEP 8.Serve the stuffed zucchini and green peppers hot, garnished with fresh herbs if desired.

Cooking Tips

• You can use any type of ground meat you prefer, such as beef, chicken, or turkey.
• Feel free to add additional vegetables to the filling, such as diced tomatoes or corn.
• If you have any leftover filling, you can use it to stuff bell peppers or tomatoes.
• These stuffed vegetables can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
• To reheat leftovers, simply place them in a baking dish and heat in the oven at 350°F (175°C) until warmed through.

Storage and Serving

• Leftover stuffed zucchini and green peppers can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, simply reheat in the oven or microwave until warmed through.
• This dish pairs well with a side salad or crusty bread for a complete meal.