Stuffed Zucchini

 

Recipe coming soon…

Bang Bang Coleslaw

 

Ingredients:

Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

12 oz. Coleslaw mix

Directions:

1. Combine the sauce ingredients in a small bowl.
2. Add coleslaw mix to a large mixing bowl.
3. Pour sauce over mix and stir to make sure all of the cabbage is covered with sauce.
4. Coleslaw may seem somewhat "dry" at first.  Let the mixture sit for 15 minutes or so before serving.

Stuffed Bell Peppers

 

Ingredients:

6 whole bell peppers

3 T. olive oil, divided

1 lb. lean ground beef

Salt and pepper, to taste

1 medium onion, chopped

3 cloves garlic, finely chopped

1 large zucchini, diced

4 Roma tomatoes, diced

2 c. Monterey Jack cheese, divided

Directions:

1. Preheat oven to 350° F.
2. Cut the tops off the peppers. 
3. Remove and discard the stems, then finely chop the tops; set aside. 
4. Scoop out the seeds and as much of the membrane as you can. 
5. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. 
6. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. 
7. Remove to a plate.
8. Add the remaining tablespoon of olive oil to the pan. 
9. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. 
10. Add the garlic and zucchini, and cook for another minute. 
11. Add the tomatoes and season with more salt and pepper. 
12. Cook until everything is heated through, then stir in the beef. 
13. Taste and adjust the seasonings. 
14. Stir in 1 ½ cups of the cheese. 
15. Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. 
16. Fill the peppers with the meat mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. 
17. Pour a small amount of water into the bottom of the baking dish. 
18. Cover with foil and bake for 30 minutes. 
19. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more.