I have seen some reports recently of using hollowed out and roasted zucchini for stuffing instead of using peppers. I liked the idea of a naturally smaller portion. For two medium zucchinis, you might only need 15-20% of the filling I have made here. I also made stuffed peppers (roasting the pepper halves along with the zucchini halves), which used about half of the filling, leaving the rest for me to re-heat and eat in various ways. —Brian Coppola
large zucchini, halved and hollowed out
red bell peppers, halved and cleaned
sweet Italian sausage
sweet onions, chopped
large head cauliflour, riced
cans low salt black beans
jar tomato sauce
shredded Mexican blend cheese
shredded cheddar cheese
In This Recipe
Place peppers and zucchini on parchment covered baking sheet. Spray and drizzle with EVOO. Roast at 400F for 20 minutes. Remove, drain, and cool.
Lightly caramelize onions in EVOO. Remove and reserve.
Brown the combined meats, adding half of the fennel seeds and seasoning near the end.
Add the onions, beans, and tomato paste. Heat and mix thoroughly. Add the remaining fennel seeds and seasoning.
Line the bottom of a baking dish with 1 cup of sauce. Load up the zucchinis with the fillings and place in the dish. Spoon the sauce over the top.
Top with some seasoning. Bake uncovered at 350F for 25 minutes.
Top with 0.5 c Mexican blend and 0.5 c cheddar cheese. Bake for another 10 minutes.
Peppers can be prepared exactly the same way.
One way for reheating the leftover stuffing: place some spiced up pizza sauce onto an oiled piece of pita (Joseph’s Low Carb, Flax, Oat Bran & Whole Wheat) , topped with cheese and heated for 20 minutes at 350F.