I thought I’d replaced stuffed peppers with zucchini. They're easy to roast before stuffing and I find zucchini a little tastier than the peppers, but that's me. I love how it tastes roasted, and the fact that it's mild enough to let the spiced beef mixture shine :)
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 servings
- 4 medium zucchini
- 2 teaspoons extra virgin olive oil
- 1 small red onion finely chopped
- 1 bell pepper any color, finely chopped
- 1 pound extra lean ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons ketchup
- 2 large eggs lightly beaten
- 1 avocado pitted and diced
Preheat the oven to 425 degrees F.
Cut the zucchini in half lengthwise and use a spoon to scoop out the seeds and part of the flesh, leaving a ¼-inch-thick shell. Place the zucchini cut side-up on the baking sheet. Spray with cooking spray and bake for 15 minutes, or until just tender enough to be easily pierced with a fork.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Add the beef and cook, breaking it up with a spatula, until browned and cooked through, 5 to 7 minutes. Stir in the chili powder, cumin, garlic powder, salt, pepper, and ketchup. Add the eggs and stir to combine with the beef mixture
Spoon the beef into the zucchini boats. Bake until warm throughout, 15 to 20 minutes. Top with diced avocado and serve immediately.
Calories: 352kcal | Carbohydrates: 18g | Protein: 31g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 152mg | Sodium: 496mg | Potassium: 1323mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1700IU | Vitamin C: 80.4mg | Calcium: 71mg | Iron: 4.7mg