South of The Border Stuffed Zucchini Recipe
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Ingredients
  • 2 oz brown rice
  • • 2 large zucchini
  • • 1 red bell pepper, chopped
  • • 1 green bell pepper, chopped
  • • 1 onion, chopped
  • • 1 clove of garlic, minced
  • • 2 tomatoes, chopped
  • • 1 cup organic corn, raw
  • • 1 Tbs. olive oil
  • • ½ cup water
  • • ½ tsp. paprika powder
  • • 1 tsp. oregano
  • • ¼ tsp. cumin
  • • Pinch of red pepper flakes
  • • Sea salt, to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Cook the rice in water, according to package.
  2. Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon.
  3. Cover inside with a light coat of coconut oil.
  4. Sautée onions and peppers until onion is translucent and peppers have softened. Then add the garlic and sautée for another minute.
  5. Stir in the cooked rice, the tomatoes, the raw corn, and the spices.
  6. Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells.
  7. Pre-heat the oven to 350 degrees.
  8. Bake in the oven for 15-20 minutes till tender.
  9. Enjoy!
Recipe by Solluna by Kimberly Snyder at https://mysolluna.com/blog/2017/05/23/south-border-stuffed-zucchini-recipe/