Ingredients:

  • 3 large bell peppers
  • 3 medium zucchini
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 2 cups cooked white or brown rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz tomato sauce
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • fresh parsley for garnish

Instructions:

  1. Carefully slice the tops off the bell peppers and remove the seeds. Slice the zucchini in half lengthwise and scoop out the center flesh using a spoon to create 'boats,' leaving a 1/4 inch wall. Lightly brush the insides with olive oil and a pinch of salt.
  2. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Add the diced onion and sauté until translucent.
  3. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red.
  4. Fold in the cooked rice, tomato sauce, oregano, salt, and pepper. Stir until the mixture is cohesive and smells fragrant.
  5. Preheat your oven to 400°F (200°C). Fill the prepared bell peppers and zucchini boats with the beef and rice mixture, top with shredded mozzarella and grated Parmesan cheese, and bake in a 9x13 inch baking dish until the cheese is golden and vegetables are tender.