Stuffed Zucchini

These are not only super easy to make but they are also very quick.  I actually found a recipe online that I thought sounded so yummy but, then couldn't find it again.  So, I made this one up with things I already had at home.

All you need:

• Zucchinis
• 1 roma tomato (diced)
• 1/4 cup diced onions (diced)
• 1 cup of croutons (crumbled)
• 2-3 tablespoons of caeser dressing
• shredded cheese

Directions:

Slice the zucchini down the middle long ways.  With a spoon scoop out the inside of them leaving enough around the edges so that it doesn't become flimsy.  Chop the zucchini filling pretty fine.  Dice the tomato using only the outside of the tomato; the juice and seeds of the tomato will make the stuffing mixture too liquidy.  Combine the diced onion, tomato, crumbled croutons, caeser dressing, and zucchini in a bowl and mix.  Spoon the mixture into the zucchini "boats" and top with shredded cheese.  Bake at 375 degrees for 15 minutes or until heated through.

I put my zucchini boats over a plate of pasta to make a more filling meal out of it.

Southwestern Stuffed Peppers

I love making things that look fancy but were actually super easy to make and these def fall into that category!!

All you need:

• Bell peppers 
• your choice of meat (I used ground turkey)
• 1 package of taco seasoning
• 1 jar of salsa
• 1 can of black beans (rinsed and drained)
• 1 cup of frozen corn
• shredded cheese (I used the mexican blend)
• sour cream
• fresh cilantro

Directions:

Literally the hardest part of this is cutting the peppers in half.  You can cut the stems off if you want and it would probably be easier but, I think the stem makes them look fancier :))  After you cut the peppers rub a little olive oil on them and bake them at 425 degrees for about 15 minutes.

While the peppers are in the oven, brown your meat and add taco seasoning according to package.  Next, add the salsa, beans, and corn to the meat.

When the peppers are done, let them cool to touch so you can fill them easily.  Stuff the mixture into the peppers and bake at 400 degrees for another 15 minutes.  

After the 15 minutes, take the peppers out and sprinkle the shredded cheese on top of each pepper.  Place them back in the oven for 5 minutes or until the cheese is melted.

Remove peppers from the oven and top each one with sour cream and fresh cilantro.