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This week we’re making three incredible stuffed vegetable dinners! Learn how to make portobello mushroom pizzas, chili stuffed zucchinis and Mexican stuffed peppers.
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Mini Portobello Margarita Pizzas
6 portobello mushrooms, stems removed
1/2 cup tomato sauce or pesto
1 cup mozzarella, shredded
fresh thyme
basil for garnish
toppings of choice (olives, pepperoni, onions, tomatoes, pepperoni, hot peppers, bacon…)
oil
salt and pepper to taste
Preheat oven to 375ºF.
Place mushrooms on a greased baking sheet and season with salt and pepper to taste. Bake for 10 minutes.
Remove from oven and add toppings tomato sauce (or pesto), mozzarella and toppings of choice.
Bake for another 10 minutes or until toppings are cooked through and cheese is melted. Garnish with fresh thyme and basil.
*If using bacon or sausage, make sure meat is precooked before using as a topping!
Enjoy!
Chili Cheese Stuffed Zucchini
4 zucchini
1 lb ground beef
1 onion, finely diced
2 garlic cloves, minced
2 tbsp chili seasoning
1/2 tsp ground cumin
14oz can diced tomatoes
1/2 cup cheddar cheese
1/4 cup cilantro, chopped
salt and pepper to taste
For the zucchini, cut them in half lengthwise and scoop out the seeds using a spoon. Set aside. Arrange zucchini halves on a non-stick baking sheet and season with salt and pepper. Set aside.
In a large saucepan, add ground beef and fry until cooked through. Add onion and zucchini seeds and cook for another 2 minutes. Add garlic, chili seasoning and cumin and cook for another minute. Add diced tomatoes and bring mixture to a boil. Reduce to a simmer and allow to cook until slightly thickened. Season with salt and pepper to taste. If you like a bit of heat, go ahead and add some chili flakes as well.
Fill each zucchini with chili. Bake at 400ºF for 15-20 minutes. Top with cheddar cheese and broil for 2-3 minutes.
Serve immediately with fresh cilantro or store in the refrigerator for up to 3 days.
Enjoy!
Taco Stuffed Peppers
3 bell peppers, cut in half and seeds removed (leave green stems on)
1 lb ground chicken
1 onion, finely diced
3 cloves garlic, minced
3/4 cup rice, cooked
1 cup black beans, rinsed and drained
1 cup corn, fresh or frozen
1 can diced tomatoes (14oz)
2 tbsp taco seasoning
1/2 cup cheddar cheese or Monterey jack, grated
oil
In a large saucepan, on medium-high heat, add oil. Add ground chicken and fry until cooked through. Add onion and cook for another 3 minutes. Add garlic and rice and cook for another minute. Add beans, corn, tomatoes and taco seasoning. Allow mixture to reduce and thicken slightly.
Stuff peppers and place on a well greased baking dish.
Top each pepper with cheese and bake at 350ºF for 15-20 minutes.
Garnish with taco toppings of choice such as sour cream, cilantro and green onions.
Enjoy!
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