Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper
Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, round, stuffed zucchini with brown rice, ground beef, red pepper. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper is something which I’ve loved my whole life.

Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil are so delicious and this recipe is gluten-free, low-glycmeic, and South Beach Diet Phase Two. Use regular long zucchini if you don't have these cute round ones. Use Zucchini Recipes to find more recipes like this one.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have round, stuffed zucchini with brown rice, ground beef, red pepper using 12 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper:
  1. Take 4 large round zucchini (I used more)(or use 4-6 regular long zucchini
  2. Make ready 1/2 onion, chopped (I used a whole 1)
  3. Get 1 red bell pepper, chopped (I used 1 n 3\4ths of another)
  4. Prepare 2 tsp. olive oil
  5. Take 1 lb. very lean ground beef (less than 10% fat)(I used almost a pound in 7%fat one and 1 lb of 20%)
  6. Get 1 tsp. Spike Seasoning (or use another all-purpose seasoning blend)(I had none so I used paprika, parsley, onion powder, lemon pepper, and ground ginger)
  7. Prepare 1 tsp. chopped garlic or garlic puree (from a jar)(I used jarred minced garlic)
  8. Get 1 tsp. ground fennel seed (I skipped this)
  9. Take 1 cup cooked brown rice(I cooked 2 cups and used 1 and a half cup for stuffing) the rest on plate (I also used instant white rice) my stove top in my rental won't cook rice right unfortunately )
  10. Make ready 1/2 cup finely chopped fresh basil (I grow this. so use fresh, it's amazing)
  11. Make ready 3/4 cup coarsely grated Parmesan cheese, divided
  12. Prepare 1/4 cup chicken stock(I used half a cup due to adding 2 more round zucchini to stuff)

Serve peppers topped with sauce from bottom of baking dish. ground beef and stuffed grape leaves with rice and meat mince and rice crockpot ground beef minced meat. Cook's Notes: Any ground meat works. Lamb, pork, or half sausage and half beef is fantastic. Spoon the rice-and-ground-beef mixture into the zucchini "boats," then top with the shredded mozz.

Steps to make Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper:
  1. Notes: Cut the stem end off each zucchini, use a melon baller (or sharp spoon) to scoop out most of the flesh and seeds of the zucchini, and microwave zucchini on high for 3-4 minutes on high. (Cook zucchini in the oven for about 15 minutes before you stuff them if you don't have a microwave.)
  2. Notes: cook rice in advanced, cut the stems off zucchini, and brown your meat beforehand. :)
  3. Instructions: Preheat oven to 375 F. For 8-ball zucchini, cut stem end off each zucchini to create a flat surface that's just slightly smaller than the largest width of the zucchini; then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. For long zucchini, barely trim both ends of the zucchini; then cut zucchini in half lengthwise and scoop out the flesh and seeds to leave a shallow boat shape.
  4. Microwave 3-4 minutes on high. Heat 1 teaspoon olive oil in heavy non-stick frying pan and saute chopped onions and peppers about 3 minutes; stir in Spike Seasoning, garlic, and ground fennel, and cook 1-2 minutes more. (Vegetables will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add 1 teaspoon more oil and ground beef to hot pan and cook until it's nicely browned, breaking apart with the turner as it cooks. Remove cooked ground beef to mixing bowl. Add cooked brown rice, chopped basil, 1/2 cup grated Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.
  5. Choose a roasting pan with sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.
  6. Put zucchini into roasting pan, putting them close together so they hold each other up. Roast uncovered 15 minutes, then sprinkle each with a bit of the reserved Parmesan and cook 10-15 minutes more, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot. This will keep well for a few days in the refrigerator and can be reheated in the microwave.
  7. Variations: Use turkey Italian Sausage instead of ground beef. Use thin tomato sauce instead of the chicken stock. Use sage or parsley instead of the basil. (I might use a bit less.) Add some chopped olives to the stuffing. Use sauteed mushrooms instead of or in addition to the red pepper. Use feta cheese instead of the Parmesan.
  8. I found this recipe on KalynsKitchen.com :). Amazing recipe. U have to try this.
  9. My beautiful creation after cooking this recipe. Cut this in half to eat. The zucchini is edible and tastes great.

Season with salt, pepper and dried basil. Fold until all ingredients are thoroughly mixed. Taste to see if any additional seasoning is needed. Stuffed Zucchini with Ground Beef and Rice. I really do love stuffed vegetables, such as summer squash, eggplant and peppers.

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