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Stuffed Round Zucchini & Peppers
Servings: 6 servings
Author: Nicole
  • 4 round zucchinis
  • 2 bell peppers
  • 400 g vegetarian ground 'beef'*
  • 150 g grated carrot
  • 1 yellow bell pepper
  • 1 red onion
  • 200 ml tomato sauce
  • 2 tbsp Italian spice mix
  • 250 g cooked rice**
  1. Preheat oven to 180°C and grease an oven dish.

  2. Cut onion and yellow bell pepper into small pieces.

  3. If you use ground meat, first brown the meat and set aside.

  4. Fry the onion until it gets translucent, add the bell pepper and fry for a few minutes.

  5. Add the grated carrot and fry until the carrot starts to soften.

  6. Add the ground ‘beef’, tomato sauce, cooked rice and spices. Mix well and set aside.

  7. Cut off the top of the zucchinis and carefully hollow them out.***

  8. Hollow out the bell peppers as well.

  9. Stuff the zucchinis and peppers, put the ‘lid’ on and place on the prepared oven dish.

  10. Bake for 30-40 minutes.

Recipe Notes

*Or any ground meat of choice.

**I used a mix of whole grain rice, spelt and lentils.

***Don’t throw away the hollowed out ‘pulp’. It makes make a perfect soup! Simply boil the pulp in chicken or vegetable stock until soft, puree the soup using a stick blender, season to taste, add a bit of cream or cream cheese… delicious.