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Ingredients

  • 2/3 cup jarred salsa
  • 1/3 cup diced jicama
  • 3 medium (1 1/2 pounds total) zucchini
  • 1 tablespoon canola oil
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 cup cooked brown rice
  • 1 cup canned small red beans, drained and rinsed
  • 3/4 teaspoon chili powder
  • /4 teaspoon dried oregano leaves
  • 1/4 teaspoon roasted ground cumin
  • 3/4 teaspoon plus pinches kosher salt
  • 3 tablespoons shredded Cheddar cheese

Instructions

  1. To prepare chunky salsa, combine salsa and jicama in a medium bowl. Set aside.
  2. To prepare zucchini, trim ends and cut squash lengthwise in half.  Scoop out pulp with a spoon leaving a 1/4-inch thick shell.  Fill a large skillet with 1/2-inch water; add squash, cut sides up. Working in batches, cover skillet and bring to a boil; reduce heat and gently blanch 5 minutes or until barely tender.  Remove squash from pan, drain well and blot with paper towels.  Transfer to a greased shallow baking dish.
  3. Preheat oven to 375F.  
  4. Heat oil in a large skillet over medium heat.  Add green pepper and onion; cook, mixing occasionally, 7 minutes or until tender.  Remove pan from heat; add rice, beans, chili powder, oregano, cumin and 3/4 teaspoon salt; mix to combine.
  5. Sprinkle a pinch of salt into each zucchini shell and fill with rice mixture (about 1/3 cup per squash), packing lightly; sprinkle with cheese.  Bake 20 minutes or until cheese melts.  Serve with Chunky Salsa. 

Recipe by Jean Kressy.

 

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The recipe was originally published as Stuffed Zucchini with Red Beans, Rice and Chunky Salsa on Relish.com

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