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South of The Border Stuffed Zucchini Recipe

Kimberly Snyder
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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
 

  • Cook the rice in water, according to package.
  • Cut the zucchini lengthwise into halves and scoop out the insides of the zucchini halves with a small spoon.
  • Cover inside with a light coat of coconut oil.
  • Sautée onions and peppers until onion is translucent and peppers have softened. Then add the garlic and sautée for another minute.
  • Stir in the cooked rice, the tomatoes, the raw corn, and the spices.
  • Line a baking tray with parchment paper and put the zucchini shells on top. Fill the Mexican rice into the zucchini shells.
  • Pre-heat the oven to 350 degrees.
  • Bake in the oven for 15-20 minutes till tender.
  • Enjoy!
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