29 June, 2015
Stuffed peppers and zucchinis
After having eaten this dish and after having complimented it a lot, Karl had an interesting remark. That I like to stuff things… It’s true that recently I have made a few of these: stuffed aubergines, stuffed avocados, cucumber bites filled out with gazpacho and now stuffed peppers and zucchinis…
But it’s just a perfect way to use any leftovers. You just stuff what is left in a vegetable, add some cheese and/or egg and make it into a new dish! And with this recipe I decided to add a new category to my dishes: ‘leftovers’, which I believe is a very useful skill in the kitchen!
Anyway, this is a second life to the Mexican-fiesta leftovers, which in our case was mainly minced meat, a little bit of peppers and a tiny bit of refried beans.
Ingredients
- 2 bell peppers
- 1 zucchini
- 1/2 cup grated cheese
- 2 eggs
- leftovers from Mexican fiesta (meat, refried beans, peppers and or salsa)
- 2 tbs of grated parmesan (optional)
- olive oil
- grilling spice (or just salt, black pepper and sweet pepper)
Instructions
- Heat the oven to 240°C
- Cut the peppers in half, take out the seeds.
- Cut the zucchini in half. Using a spoon take out the seeds, careful not to make holes in the skin.
- Mix 2 tbs spoons of the olive oil with a tsp of a grilling spice.
- Using a brush brush the spicy oil on the inside of the peppers and zucchinis.
- Put them in the oven for 10-15 minutes.
- During that time chop up what you took out of the zucchini.
- Heat a pan, add some olive oil and add the zucchini bites, cook it a bit, then add the rest of the ingredients and cook it a bit more.
- Put it in a bowl, add the cheese and the eggs and fold it in.
- Stuff the peppers with the meat mixture.
- Put in the hot oven (200°C) for another 15 minutes.
- Sprinkle some parmesan on top and bake for another 2-3 minutes.
- Serve with a salad and / or chips / and / or guacamole (if you still have any).
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