Stuffed Zucchini with Red Pepper and Basil

Serves 2 | Phase 1 | Prep time: 20 minutes | Total time: 50 minutes


  • 2 medium zucchini (about 8 inches long each)
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 tablespoons plus 1/4 cup chicken broth
  • 8 ounces lean ground beef
  • 1 1/2 teaspoons chopped garlic
  • 1 teaspoon Simply Organic seasoning (or another seasoning you like)
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon ground fennel seed
  • 2 cups cooked brown rice
  • 1/2 cup finely chopped fresh basil


  1. Preheat the oven to 375 degrees.
  2. Trim the stem and flower ends from the zucchini.
  3. Cut the zucchini in half lengthwise, and then scoop out the seeds and part of the flesh, leaving 1/2-inch of flesh attached to the skin (you can reserve the scooped-out zucchini to throw into a soup, or sauté it with some scrambled eggs later). Microwave the zucchini shells on high for 3 to 4 minutes.
  4. Heat a heavy skillet over medium-high heat.
  5. Sauté the onions and peppers with 2 tablespoons of chicken broth until they just begin to soften, about 3 minutes.
  6. Remove the onions and peppers to a bowl.
  7. Add the ground beef to the hot pan, reduce the heat to medium, and cook until the meat starts to brown.
  8. Add the garlic, Simply Organic seasoning, salt, and ground fennel seed and continue to cook until the meat is browned, breaking it into small pieces.
  9. Add the remaining 1/4 cup chicken broth and scrape up any browned bits from the bottom of the pan.
  10. Remove the pan from the heat. Stir in the cooked peppers and onions, cooked brown rice, and basil.
  11. Place the zucchini in a baking pan just big enough to hold them (so they’ll stay upright — or cut a thin slice off the bottom to keep them standing up).
  12. Divide the filling among the zucchini, packing it tightly and mounding it up.
  13. Bake uncovered for 30 minutes until the zucchini is tender-crisp and the filling is slightly browned.