STUFFED PEPPERS RECEIPE RECIPES

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TACO STUFFED ZUCCHINI BOAT RECIPE - SKINNYTASTE



Taco Stuffed Zucchini Boat Recipe - Skinnytaste image

These low-carb stuffed turkey taco zucchini boats are so easy, a fun twist on taco night!

Provided by Gina

Categories     Dinner

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 4

Number Of Ingredients 15

4 medium (32 ounces zucchinis, cut in half lengthwise)
1/2 cup mild salsa
1 lb 93% lean ground turkey
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt (or to taste)
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion (minced)
2 tbsp bell pepper (minced)
4 oz can tomato sauce
1/4 cup water
1/2 cup reduced fat Mexican blend shredded cheese
1/4 cup chopped scallions or cilantro (for topping)

Steps:

  • Bring a large pot of salted water to boil. Preheat oven to 400°F.
  • Place 1/4 cup of salsa in the bottom of a large baking dish.
  • Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
  • Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
  • Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
  • Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
  • Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
  • Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
  • Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
  • Top with scallions and serve with salsa on the side.

Nutrition Facts : ServingSize 2 halves, Calories 269 kcal, CarbohydrateContent 16.5 g, ProteinContent 29 g, FatContent 11.5 g, SaturatedFatContent 4.5 g, CholesterolContent 87.5 mg, SodiumContent 764.5 mg, FiberContent 5 g, SugarContent 7 g

KALYN'S STUFFED CABBAGE CASSEROLE RECIPE - SKINNYTASTE



Kalyn's Stuffed Cabbage Casserole Recipe - Skinnytaste image

This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese. It's SO good!

Provided by Gina

Categories     Dinner

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 10

Number Of Ingredients 13

2 tsp olive oil (divided)
1 lb. 95% lean ground beef
1 large onion (chopped fine)
1 tbsp finely minced garlic
1/2 tsp. dried thyme
1 tsp sweet Hungarian Paprika
salt and fresh ground black pepper to taste
1 1/2 heads green cabbage (coarsely chopped)
1 can (14.5 oz. petite dice tomatoes with juice)
1 can (15 oz. tomato sauce)
1/4 cup water
2 cups cooked brown rice
2 cups low-fat mozzarella cheese (Sargento)

Steps:

  • Preheat oven to 350°F. Spray a large glass casserole dish with non-stick spray. (My dish was 13" x 10")
  • Heat a large frying pan on medium heat; add ground beef and cook until it's browned and cooked through, breaking it apart as it cooks. Remove ground beef and set aside.
  • In the same pan, add 1 tsp olive oil, chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes.
  • Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef.
  • Add water to the pan. Simmer until it's hot and slightly thickened, about 15-20 minutes.
  • While it simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves; chop the cabbage coarsely into 1 inch pieces.
  • Heat remaining olive oil in a large frying pan or dutch oven; add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season with salt and fresh-ground black pepper.
  • When the meat and tomato sauce mixture has cooked and thickened a bit, stir in the 2 cups of cooked rice and gently combine.
  • Spray casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, remaining cabbage, and remaining meat mixture.
  • Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges.
  • Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Cut into 10 slices and serve hot.

Nutrition Facts : ServingSize 1 slice, Calories 251 kcal, CarbohydrateContent 24 g, ProteinContent 17 g, FatContent 11.5 g, SodiumContent 459 mg, FiberContent 5.5 g, SugarContent 2 g

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