Monday Recipes: Pepper Chicken Stuffed Zucchini

Makes: 4 servings
Prep: 15 minutes
Cook: 10 minutes
Bake: 400 degrees for 10 minutes


  • 4 medium zucchini
  • 1 tablespoon grapeseed oil
  • 1 yellow pepper (seeded and chopped finely)
  • 1/2 white onion
  • 3 cloves garlic
  • 1-2 pounds chicken
  • 1/4 tsp black pepper
  • garlic salt to taste
  • Slivered almonds
  • Crumbled Goat Cheese
  • 2/3 cup Brown Rice
  1. Cut zucchini in half lengthwise and using a small spoon, carefully scoop out flesh leaving a thick shell around edges.
  2. Place zucchini cut-side down in glass baking dishes (microwavable) and add 1/2 cup water.  Cover with plastic wrap and vent one side and microwave for 4 minutes.
  3. Heat oven  to 400 and in a large non-stick pan heat oil over medium heat.  Sweat onion, peppers, and garlic until translucent.
  4. Chop cooked chicken (I grilled mine) into small piece and add to skillet.  Pepper, salt and add almonds and rice.  Let cook in for about 5 minutes.
  5. Fill each zucchini and add crumbled goat cheese. Bake at 400 for 10 minutes.  Serve now! :)


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