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STUFFED ZUCCHINI & BELL PEPPERS Recipe

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This recipe for STUFFED ZUCCHINI & BELL PEPPERS is from Our Life on a Plate, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 med or lg zucchini
1-2 lg bell peppers (red, yellow or orange are sweeter)
2 lb ground beef
8 oz cream cheese
15 oz tomato sauce
1/2 C milk or heavy cream
2 C shredded cheese
1 C Italian bread crumbs
2 pkg taco seasoning
1/2 C water
olive oil
Directions:
Directions:
Preheat oven to 425º.
Cut zucchini in half lengthwise (giving you two long halves).
Take a small spoon and remove the seeds, leaving a boat.
Cut bell pepper in half lengthwise, leaving 2 deep sides to fill.
Remove seeds.
Place zucchini & bell pepper in a casserole dish and brush completely (all sides) with olive oil (or any neutral oil).
Place flesh side down in casserole dish & bake for 30 mins, or until tender.
Brown ground beef & drain.
Place cream cheese, milk or cream & taco seasoning in a blender or food processor and process until smooth.
Over med heat, return meat to skillet & add in cream cheese mixture.
Add in tomato sauce, bread crumbs & water.
Cook until heated through.
Add 1/2 C shredded cheese & mix well.
Remove veggies from oven and flip over, leaving in casserole dish.
Fill with ground beef mixture.
Top with remaining shredded cheese.
Bake for 15 mins, or until heated through & cheese is melted.

 

 

 

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