Take Your Veggies…and SHOVE IT (recipe)

…in ANOTHER vegetable!

I was away in Ohio this past weekend and my hubby let his inner chef come out! I guess it’s what happens when I go away for a few days and no one is there to cook haha! But even I never thought to come up with this! Thanks to his client, Alex, for the idea! Alex grows his own vegetables and gave us this giant zucchini from his backyard 😍image

 

These are great vegetarian ideas, even vegan friendly. This can easily be made into a meat-eater’s dream by mixing lean ground beef, chicken, turkey, or even flaked salmon into the mix (just drain the excess fat). The prep time doesn’t take long, especially if you are in a meal-prep habit and wash and chop your vegetables ahead of time. It should take no more than an hour of your Sunday, for example, to chop and dice up all your colourful veggies for the week. Then you can refrigerate them in containers for the week will go a long way!

Recipe below!image

Like any recipe, you can adjust the amounts as you see fit. The garlic, ginger, and spices are not mandatory but they do add flavour and are very beneficial for healthy digestion and strengthening your immune system.

Baked Stuffed Zucchini or Bell Pepper (serves 2)

What you need

2-3 zucchinis or 4 bell peppers

1 avocado

1/2 cup uncooked rice or uncooked quinoa

2-3 cups chopped veggies (go nuts, I can never get enough of vegetables!)

2 tbsp olive oil

2 tbsp chopped garlic

1 tbsp or less of chopped ginger

any other desired herbs and spices such as parsley, basil, sage, cayenne, paprika

Sea salt and pepper to taste

What to do

Take 2-3 zucchinis (a giant one of available!) and scrape out the insides. You can use the insides to make soup or add to the stir fry

or

Take 4 bell peppers (red, orange, yellow, green) and cut the tops off. You can use the other half for soups, stir fries, etc. Take out the seeds and membranes

Cook 1 cup of rice (brown, grain, wild, whatever). You can use quinoa instead too! To prepare quinoa, use water:uncooked quinoa = 2:1. On a stovetop, bring to a boil, then let simmer for 10-15 minutes. Use a fork to check the texture for flakiness, and drain.image

Stir fry the mixed vegetables with garlic, ginger, and olive oil (here he used cherry tomatoes, carrots, garlic, ginger, onions), but I would love to also incorporate spinach, celery, and okra (my fave). You can choose to add the spices here or later.

Slice up the avocado

Take the zucchini or peppers and shove in the rice, vegetables, and sliced avocados evenly. Feel free to mix the rice and stir fry together before shoving

Bake for 25 minutes 350F

Season with sea salt and pepper to taste

If adding meat, I would stir fry it separately, drain the oil, and mix it up with the rice and stir fry. You can also enjoy with a side of 4-6oz of meat or chicken instead.

Let me know how it is! Please share with your friends and family!

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One thought on “Take Your Veggies…and SHOVE IT (recipe)

  1. What a great healthy recipe, and beautiful display of it! 🙂 I love it!! I will definitely make it when I return in a year. Currently, I have no stove where I am, relying on the rice cooker to make all my healthy meals. hehe And avocados just got out of season here, so haven’t seen any around. 🙁 Looking forward to trying it out next year!! Thank you! 🙂 xo

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