Stuffed Peppers and Zucchini

I started this recipe by cleaning out my vegetable bins that were full of leftover veggies from the farmers market. Before they go bad, I got them all out and decided to chop them up and make my favorite stuffed peppers and stuffed zucchini.



  • 3 green peppers, cut in half
  • 2 large zucchini, sliced in half lengthwise
  • 1 onion minced
  • 1 stalk celery minced
  • 2 cloves garlic, minced
  • 1 lb 90% ground beef
  • 1 can Italian style diced tomatoes
  • 1 package Spanish rice, make as directed
  • 1 8 oz. bag Mexican cheese
  • Seasonings; to taste start with a 1/4 tsp, salt, pepper, dried basil, Italian seasoning, cumin.


  1. Using a large skillet, grill the ground beef until cooked.
  2. Cut up all veggies, put handfuls at a time into an electric chopper, chop everything fine.
  3. Add all chopped veggies to the ground beef, stirring well letting this cook. Add seasoning to taste. Salt, pepper, old bay seasoning and any seasoning you would like. I always add 2 heaping Tbsp. sugar. It really enhances the flavor. Let cook on simmer until vegetables cook.
  4. Add 2 cans tomatoes and stir, bring to a boil. Add the package of Spanish Rice mix. Water and butter, over medium heat, let this simmer until thickens.
  5. While this is simmering, cut each large green pepper In half and cut the 2 zucchini in half and scoop out the inside of the zucchini (chop up the inside of the zucchini and add to the meat and rice mixture.
  6. In a large pan, of boiling water and a dash of salt, parboil green pepper halves and zucchini halves for 5 minutes. Remove from the water and place in an spray oiled casserole dish.
  7. Now it is time to fill the peppers. Using a Tbsp., scoop out a large spoonful of meat mixture and stuff and press mixture into each pepper and zucchini, over filling! Top the full dish with sprinkling grated Parmesan cheese.
  8. Bake in a preheated 375 degree F oven for 45 minutes or until they are golden toasted brown!
  9. They are done. Enjoy.
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