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Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil Recipe

Looking for an easy Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil recipe? Learn how to make Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil using healthy ingredients.


Submitted by mcclauae1

Makes 8 servings



Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil (Makes 4 whole meal servings or 8 side dish servings, recipe created by Kalyn.)

Recipe Ingredients for Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil

4 medium Squash, Summer, Zucchini, Includes Skin
0.5 medium (2-1/2" dia) Onions
0.5 medium raw Bell Pepper Red
0.5 medium raw Bell Pepper Red
1 tbsp Extra Virgin Olive Oil
16 oz Fresh Ground Turkey - Lean
1 clove Garlic
1 cup Rice, Brown, Medium-grain, Cooked
1/4 cup leaves, whole Basil, Fresh
1 tbsp Parmesan, Grated Cheese

Recipe Directions for Stuffed Zucchini with Brown Rice, Ground Beef, Red Pepper, and Basil

  1. Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high.

  2. Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Spike Seasoning and ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

  3. Add cooked brown rice, chopped basil, Parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

  4. Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

  5. Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

Categories

Vegetables, Main Dish, Side Dish

Nutrition Facts
Serving Size 204.4g
Amount Per Serving
Calories
143
Calories from Fat
52
% Daily Value*
Total Fat
5.8g
9%
Saturated Fat
1.5g
8%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
60mg
3%
Potassium
317mg
9%
Total Carbohydrates
10.8g
4%
Dietary Fiber
1.9g
8%
Sugars
2.4g
Protein
13.3g
Vitamin A 22% Vitamin C 77%
Calcium 3% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in sodium
  • High in manganese
  • High in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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