Pepper and Bison Stuffed Zucchini Boats
This delicious, low-carb recipe is sure to float your boat! Any ground meat would work, but I enjoy Bison because they are either 100 percent grass-fed (healthier and more sustainable) or grass-fed and then grain-finished. Industry standards also do not allow for hormones or routine antibiotic use with Bison. They have less fat than beef and compared to other meats are incredibly high in iron. Plus, variety is crucial for a healthy diet! Enjoy :)
- 2 medium size zucchini
- 1 tablespoon organic canola oil
- 1/2 pound ground bison
- 1/2 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, pressed
- 2/3 cup crushed tomatoes
- 1 teaspoon dried rosemary
- 1 teaspoon dried ground thyme
- 1-3 squirts preferred Beverage Booster
- Salt to taste
- Preheat oven to 350ºF. Trim ends off zucchini and cut in half lengthwise. Using a teaspoon, scoop out center pulp to make room for filling, leave about 1/2 inch flesh in zucchini. Chop pulp.
- In a skillet over medium-high heat put oil, then cook bison, zucchini pulp, onion, peppers, garlic, rosemary, thyme, and Beverage Booster until meat is no longer pink; about 6 to 8 minutes. Mix in crushed tomatoes and cook for an addition 1 to 2 minutes. Salt to taste.
- Line a baking sheet with parchment paper then add zucchini shells. Spoon filling into shells.
- Bake for 20-25 minutes or until zucchini are tender. Serve hot.