Author Notes
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
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Ingredients
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2
large zucchini, halved and hollowed out
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3
red bell peppers, halved and cleaned
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1 pound
sweet Italian sausage
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1 pound
Chorizo
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4
sweet onions, chopped
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1
large head cauliflour, riced
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5 tablespoons
tomato paste
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30 ounces
cans low salt black beans
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3 tablespoons
fennel seeds
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2 tablespoons
Italian seasoning
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20 ounces
jar tomato sauce
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2 cups
shredded Mexican blend cheese
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2 cups
shredded cheddar cheese
Directions
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Place peppers and zucchini on parchment covered baking sheet. Spray and drizzle with EVOO. Roast at 400F for 20 minutes. Remove, drain, and cool.
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Lightly caramelize onions in EVOO. Remove and reserve.
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Brown the combined meats, adding half of the fennel seeds and seasoning near the end.
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Add the onions, beans, and tomato paste. Heat and mix thoroughly. Add the remaining fennel seeds and seasoning.
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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.
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Top with some seasoning. Bake uncovered at 350F for 25 minutes.
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Top with 0.5 c Mexican blend and 0.5 c cheddar cheese. Bake for another 10 minutes.
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Peppers can be prepared exactly the same way.
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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.
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