Stuffed Zucchini With Ground Beef And Rice

Stuffed Zucchini With Ground Beef And Rice
Stuffed Zucchini With Ground Beef And Rice

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups cooked brown rice

  • 2

    teaspoons olive oil, plus 1 tablespoon

  • 3/4

    pound ground sirloin

  • 1

    cup finely chopped onions

  • 1 1/2

    cups finely chopped red bell peppers

  • 1/2

    teaspoon dried marjoram leaves, plus 2 teaspoons

  • salt and pepper to taste

  • 5

    large garlic cloves, minced

  • 4

    medium zucchini, about 1-1/2 pounds total

  • 2

    cups unseasoned tomato sauce, divided

  • 1

    teaspoon dried thyme leaves

  • 1/2

    cup grated paremsan cheese, divided

  • 1

    tablespoon chopped fresh parsley, or 1 teaspoon dried

Directions

Heat 2 tablespoons of the olive oil in a 10-inch, preferably nonstick, skillet over medium-high heat. Add the ground beef and saute until lightly browned, about 3 minutes, breaking apart as browning. Add the onions, red peppers, 1/2 teaspoon marjoram, salt and pepper. Saute until the vegetables are tender, about 5 minutes. Add the garlic and saute another minute. Remove from heat. Meanwhile, rinse and dry the zucchini. Remove the stem end and cut in half, end-to-end. Using a spoon or a melon baller, remove some of the inside flesh to form a boat, leaving about 1/4-inch of flesh on all sides. Preheat oven to 400. Lightly oil the bottom of a 13x9 baking dish with the remaining tablespoon of olive oil. To finish the stuffing, place the cooked rice and ground beef mixture in a medium bowl. Add 1/2 cup of the tomato sauce, 2 teaspoons of the marjoram, thyme, salt, pepper, and 1/4 cup parmesan cheese. Stir well to combing. Taste for seasoning. To assemble, spread 1/2 cup of the remaining tomato sauce in the bottom of the baking dish. Place the zucchini halves in the dish, skin-side down. Divide the stuffing mixture among the zucchini halves, pressing down slightly to form mounds. Spoon the remaining 1 cup of tomato sauce over all. Sprinkle with additional salt, pepper, parsley and remaining 1/4 cup of parmesan cheese. Bake until zucchini is tender, hot and bubbly, about 1 hour. Let set about 10 minutes, then serve.

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