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

Before you jump to Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Lowering costs In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living more green we won’t be able to fix the problems of the environment. These kinds of adjustments need to start taking place, and each individual family needs to become more environmentally friendly. The cooking area is a good starting point saving energy by going a lot more green.

Why don’t we begin with something really easy, changing the particular light bulbs. Obviously you shouldn’t confine this to just the cooking area. You really need to replace your incandescent lights by using energy-saver, compact fluorescent light bulbs. They cost somewhat more at first, but they last ten times longer, and use a lesser amount of electricity. Changing the light bulbs would likely keep a lot of bulbs out of the landfills, and that’s good. Together with different light bulbs, you have to learn to leave the lights off when they are not needed. In the kitchen is where you’ll regularly come across members of a family, and often the lights may not be turned off until the last person goes to bed. Certainly this also happens in different rooms, not merely the kitchen. Try keeping the lights off if you don’t absolutely need them, and notice just how much electricity you can save.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living just isn’t that hard. It’s related to being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to round, stuffed zucchini with brown rice, ground beef, red pepper recipe. You can cook round, stuffed zucchini with brown rice, ground beef, red pepper using 12 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Round, Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper:
  1. Use 4 large round zucchini (I used more)(or use 4-6 regular long zucchini
  2. Provide 1/2 onion, chopped (I used a whole 1)
  3. Use 1 red bell pepper, chopped (I used 1 n 3\4ths of another)
  4. Use 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. You need 1 tsp. chopped garlic or garlic puree (from a jar)(I used jarred minced garlic)
  8. Take 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. Take 1/2 cup finely chopped fresh basil (I grow this. so use fresh, it's amazing)
  11. You need 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)
Instructions 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.

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