Easy and Yummy Stuffed Vegetables

Packed vegetables make a perfect meal: they are enjoyable, and an excellent way to get all your nutrients in a single meal. The varieties are limitless, and when you master it your cooking creative juices will be streaming. Here are 2 recipes that everybody in the family will delight in.

Couscous-Stuffed Round Zucchini

This is a fantastic vegetarian choice, and the discussion can be rather pretty. If you cannot discover round zucchini, try it with tomatoes instead (skip the step where you prepare them in boiling water).

Ingredients:

• 6 round (world) zucchini
• 1/2 cup entire wheat couscous
• 1 Tbsp. olive oil
• 1 little onion, chopped
• 2 garlic cloves, finely sliced
• 1 tomato, sliced
• 3/4 cup veggie broth

Instructions:

Pre-heat the oven to 350F. Bring a medium pot of water to a boil. Meanwhile, cut the complement each zucchini, saving for discussion if you like. Use a melon baller or spoon to scoop out the within (discard or save for something else). Put them in the boiling water and cook till a little softened (don't overcook). Eliminate and place upside down on paper towels to dry. Prepare the couscous according to the bundle directions. Heat the olive oil in a medium pan and add the onion, garlic, and tomato; cook for a couple of minutes. Add the broth and cook for another couple of minutes until slightly thickened. Mix in the couscous and eliminate from the heat. Divide the couscous mix in between the zucchinis. Put in a little baking pan and pour in the remaining 1/2 cup broth. Put in the oven and bake for about 30 minutes, up until the broth is soaked up and the zucchini is tender. Remove from the oven and serve.

Makes 6 portions.

Slow Cooker Stuffed Peppers

It doesn't get any simpler than these Italian-inspired meat and quinoa packed peppers! You do not even need to prepare the meat prior to including it to the peppers, simply mix together the ingredients, things, and let the sluggish cooker do the rest of the work.

Ingredients:

• 6 bell peppers
• 1 pound. ground turkey or beef
• 1 cup prepared quinoa
• 1 cup low fat shredded mozzarella, divided
• 1/2 tsp. salt
• 3 Tbsp. sliced fresh basil
• 2 cups tomato sauce, divided

Instructions:

Cut the round off of each pepper and eliminate the seeds. Mix together the ground turkey or beef, quinoa, 1/2 cup mozzarella, salt, basil, and 1 cup tomato sauce and spoon into the peppers. Put the continuing to be 1 cup tomato sauce in the bottom of a crockery pot and add the stuffed peppers. Prepare on low 5-6 hours or high 3-4 hours. A few minutes before serving reveal, sprinkle with 1/2 cup shredded mozzarella, and cover up until melted.

Makes 6 portions

Tweet