Bell Pepper and Ground Beef Stuffed Zucchinis

A healthy and satisfying gluten-free meal featuring zucchini boats filled with a savory ground beef and bell pepper mixture.

Ingredients

• 300 g Ground Beef
• 1 large, diced Bell Pepper
• 1/2, diced Onion
• 3 medium Zucchini
• 1 can (14 oz), no salt added Diced Tomatoes
• 1 tsp Italian Seasoning
• 1/2 cup Salsa
• 2 cloves, minced Garlic
• 1 tbsp Olive Oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch border. Reserve the scooped-out zucchini pulp.
3. Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain any excess fat.
5. Stir in diced bell pepper and the reserved zucchini pulp. Cook for 5 minutes.
6. Stir in diced tomatoes, salsa, and Italian seasoning. Simmer for 10 minutes, allowing the flavors to meld.
7. Fill the zucchini boats with the ground beef mixture, mounding it slightly.
8. Place the stuffed zucchinis in a baking dish and bake for 30-35 minutes, or until zucchini is tender and the filling is heated through. If desired, broil for the last few minutes to brown the top (watch carefully to prevent burning).

Cuisine: Italian

Suitability: gluten-free,low-sodium,high-protein

Prep Time: 20 mins

Cook Time: 40 mins

Serving Size: 3

Meal Type: lunch