6 Zucchini - Sliced in half and scooped out
1 Onion - diced
28oz Can of Diced Tomatoes
1 cup Pickled Jalapeno Slices - diced
1 lb Ground Beef or Turkey
1 cup Brown Rice
1 1/2 cup Shredded Cheddar Cheese
1 Teaspoon Cumin
2 Tbsp Olive Oil
S&P to taste
Everyday with Rachael Ray Magazine Menu Planner May 2009 & Mom's Stuffed Pepper Recipe
Add the cumin, can of diced tomatoes and rice. Mix well together.
Add the jalapenos, salt & pepper to taste. Allow it to cook 10-12 minutes stirring frequently so it doesn't stick to the pan.
By this time the zucchini boats should be done cooking. Drain the water out of the baking dish and sprinkle a little salt on the zucchinis. Using the melon-baller add the meat and rice mixture into the zucchini boats. Sprinkle with cheese and bake for about 10 minutes or until the cheese is melted and bubbling. Serve with garlic bread and/or salad.
If you are pressed for time this is a good dish to make the night before. Follow all of the same steps to construct the stuffed zucchinis but reheat them and melt the cheese right before you are about to eat dinner.
Enjoy!! - Nicole