Stuffed Zucchini & Pepper
- 2 med. zucchini, cut in half, pulp scooped out to form 4 shells, reserve pulp
- 1 med. bell pepper, halved with stem and seeds removed
- 1 Tbsp. olive oil
- 2 cups cooked brown rice
- 1 cup Rojo’s Organic Traditional Salsa – Mild (or Medium)
- ½ cup shredded Cheddar cheese (optional)
Place zucchini shells and pepper halves, cut side down, on microwave safe plate; cook I minute on High or until slightly softened. While shells cook, in small skillet, sauté zucchini pulp in oil until soft; stir in rice and Rojo’s Organic Traditional Salsa – Mild (or Medium). Spoon rice mixture into shells and top with cheese if desired. Cover with foil and bake at 350˚F for 25 minutes. Makes 3 servings.