Total TimePrep: 25 min. Bake: 45 min.
I thought this was really good, although I did make a couple of changes because o what I had on hand. I used red pepper instead of green pepper and used dry Italian breadcrumbs. I also used a little less onion and jalapeno. I probably would have given it 5 stars, but my husband wasn't totally on board, as I was. Thank you for sharing the recipe.
Growing up my mother made a version of this using every kind of vegetable: zucchini, yellow crook neck, mushroom caps, blanched cabbage leaves, halved and separated onion cups, any kind of sweet pepper... Even par-cooked acorn squash. Delicious! But the cheese amount at the end is way off! Two cups is 8 ounces of shredded cheese. Obviously the photo doesn't have 2 cups, and if you covered the zucchini with that much cheese you'd drown it. Better just a little Parmesan and mozzarella, or whatever white cheese you've got. You can alternately sprinkle with a Parmesan/panko/chopped parsley breadcrumb mix, broil it a couple minutes--then you've got crunch on top for a nice texture contrast.
The recipes calls for 4 to 5 zucchini, and I considered halving the recipe, but I also had 2 cubanelle peppers, and I thought the filling would work well in those too. I don't like green bell peppers, so I used red. For the bread crumbs, I used chunk of a locally baked loaf of Parmesan, Basil and Oregano bread. Be careful not to pack the filling in too tightly, or it won't cook properly. I ate one immediately after cooking them, absolutely delicious. The rest I put on a baking sheet and into the freezer. When they were solid, I vacuum-sealed them in single portions.
This is amazing! I followed the recipe as directed. I will be making this again and again!
This was a delicious meal. I used ground veal in place of the beef and only used one tomato. The portion of the zucchini that I scooped out I used to stuff a separate one for my vegetarian daughter. Added some Parmesan cheese too. I used garlic salt in place of regular salt.
I made this without the jalapeno but everything else was the same. Delicious!!!
My sister made these and they were a hit. I adapted them with garlic, mushrooms and fresh corn off the cob and used yellow zucchini and will definitely make these again!
This was a great fresh recipe....nice change for the zucchini!
Delicious recipe! Tried this for dinner tonight and it was very yum... didn't add the jalapenos, and added more salt. Forgot the cheese at the end but it was fine without it.