Stuffies

 These are recipes for things like stuffed bell peppers and stuffed zucchini. What makes them unique is the ease and low-carb element. You can easily swap bell peppers for zucchini. 

To prepare the zucchinis:

Cut in half lengthwise, and cut off the tip ends (just the nubs, do not leave the ends totally open). I use a grapefruit sectioning spoon, but you can use a knife if you prefer to scrape out the seeds. Do not puncture the skin. I throw away the seeds. Poke holes in the bottom for drainage. Turn the hollowed-out zucchini upside down, wrap them in paper towels to draw out liquid, and leave them upside down for 10 minutes. 

To prepare the peppers:

Cut peppers lengthwise to create halves. Remove the stems and seeds, and poke holes in the bottoms for drainage while cooking. 

You will want to precook both vegetables to make them more palatable for the dish. Turn the zucchini upside down on a sprayed sheet of foil and cook for 10 minutes at 400 degrees. For the bell peppers, place upside down on sprayed foil and bake at 425°F for 15 minutes or until softened. Allow both to cool before stuffing.

Each recipe is for 3 people

Italian Stuffing

• 1 lb lean ground beef or turkey
• 1 tsp each of Italian blend, garlic powder, and paprika
• Salt and pepper to taste
• 1 cup mozzarella cheese
• 1 cup low-sugar prepared tomato sauce (I like Yo Mama's)
• 1 egg
• 1/4 cup panko bread crumbs

1. Cook the meat, making sure it crumbles well.
2. Add in the spices and cook until fragrant on medium heat.
3. Remove from the heat and add the bread crumbs and egg, and stir to combine.
4. Add in half of the mozzarella and combine.
5. Scoop into the pepper shells or zucchini boats.
6. Spoon the sauce equally over each portion.
7. Bake for 20-30 more minutes, or until browned on top.
8. Top with the remaining cheese and broil on low for 2 minutes, or until the cheese is lightly browned.

Mexican Stuffing

• 1 lb ground meat (lean)
• 1 tsp each of garlic, smoked paprika, oregano, and cumin powder
• Salt and pepper to taste
• 1 egg
• 1/2 cup finely chopped green onion
• 1 cup shredded cheddar cheese
• Mild red enchilada sauce (If you want spicier, feel free)
• 1/2cup ground tortilla shells (grind in your processor)
• Salsa and sour cream to serve

1. Brown the meat, making sure it crumbles well.
2. Add in the spices and cook until fragrant
3. Remove from heat and add in the egg, half of the cheese, and the ground tortilla shells and mix well.
4. Fill the shells of choice and top with the enchilada sauce and the remaining cheese.
5. Bake at 400 until browned.
6. Serve with salsa and sour cream

Greek Stuffing

• 1/2 lb ground beef
• 1/2 lb ground lamb
• 1 egg
• 1/2 cup cooked Quinoa
• 1 tsp ground mint
• 1 clove chopped garlic
• 1 tsp cumin
• 1/4 tsp clove
• salt and pepper to taste
• 1 small chopped onion
• 1/2 cup chopped grape tomatoes
• 1/2 cup crumbled feta cheese

1. Brown the lamb and beef, and chop them up finely
2. Add in the spices, the onion, and the tomatoes
3. Cook down until all the liquid is gone
4. Add in the egg and quinoa and stir
5. Add half of the feta and stir
6. Fill the vessel of choice and top again with the rest of the feta
7. Bake at 400 until the feta is soft and browned.

Philly Baked Stuffy (this works best with bell pepper)

• 1/2 cup shredded provolone cheese
• 1 small onion, cut into thin strips
• 1 small green bell pepper, cut into thin strips
• 1 small package of Steak Umm steaks sheets
• 1/2 cup toasted panko bread crumbs (toast in olive oil ahead of time)
• Salt and pepper to taste

1. In a non-stick pan, using a little olive oil, on medium heat, cook down the bell pepper and onion until almost soft 
2. Add in the Steak Umm sheets, breaking them up as you go and cooking them down
3. Stuff into the bell peppers (if you opt for zucchini, make it small ones and cut out more of the meat)
4. Top with the cheese and broil on low until the cheese is melted
5. Remove, top with the bread crumbs, and return to the broiler until the bread crumbs are browned