Veggie Creations :: Zucchini Stuffed Bell Peppers

 

So, I borrowed this idea not too long ago from my college roommate (oh, how I miss living with girls!). Kelsey taught me a hearty spaghetti and meat sauce, a delicious meat loaf, and so much more (though my meat sauce still isn't up to par!)! I often miss the nights walking home to our apartment, eating frozen chicken nuggets from the toaster oven and our late night chats in the reclining chair that we snagged from the dumpster (which, by the way, was the most awkward piece of furniture two girls have ever had to carry!). Those were the simple times. Now I have student loans to pay back and a second mouth to feed!

Anyway, she made these a few months back, and since then I've re-made these babies time and time again!

Now, I have a hard time giving measurements because I eyeball just about everything I make, and I prepare my dishes however my taste buds are telling me to at the time. But the basic ingredients for this calls for bell peppers (cut in half), diced zucchini, diced tomatoes, Italian bread crumbs, parmesan cheese and olive oil.

I mix the zucchini, tomatoes, bread crumbs, parmesan cheese, and salt & pepper in a bowl with some olive oil. After cutting and seeding the peppers, I drizzle some olive oil on the inside. I scoop in some of the delicious veggie mixture, top with more bread crumbs and parmesan cheese, and drizzle more olive oil over all of it. Remember, one bell pepper cut in half makes two stuffed bell peppers (unless you just cut the top off.. then you've got yourself a very large stuffed pepper!)

I usually enclose the entire pan with foil and cook in the oven at 450 degrees for about 30-45 minutes or until the bell pepper is "steamed". I then uncover the peppers to let the breaded topping harden. If I'm feeling impatient, I'll put the oven on broil for a few minutes. I tend to do this a lot :)

It's such a simple mixture, but the flavors all meld together in such a way that's filling enough to be a meal and yet light enough to be a side. Marc doesn't like bell peppers at all, but he was sweet to tell me he enjoyed this the first couple of times I made it even though he didn't. Now, I just make a couple for myself and take one to work with me the next day for lunch. It's even better reheated, and the pepper is even softer and juicier to eat!

Now, I've made them slightly different each time, depending on what the grocery had on sale or what I had in my fridge. I've also made this with yellow squash when the grocery was out of zucchini and it tastes equally delicious! Keep in mind that you can add in whatever veggies or spices you prefer. I LOVE tomatoes so mine are usually PACKED full of them. MMM!

It's healthy, filling and delicious, and it's guaranteed to leave you wanting more! I hope you love this as much as I do!