Stuffed Veggies

All about those stuffed veggies! Easy, versatile, nutritious and delicious! I stuffed peppers, mushrooms and squash in this one pan dish all a little differently for some options!

Stuffed Peppers:

Half peppers (I used a mix of garden peppers: banana, poblano, anaheim) and remove seeds.

Mix up 1/2 pound of ground pork with salt, pepper and cumin (any other spices you want)

Sprinkle with mozzarella or pepper jack cheese

Options: add black beans, corn, rice, cilantro or diced tomatoes, any other ground meat you have.

Stuffed Mushroom:

Wipe off caps with moist towel, then take out stems and any extra meat inside the cap that is easily removed to save room for stuffing.

Mix 1/4 pound of chorizo and 1/4 pound ground pork with salt, pepper and garlic powder. Stuff caps so they leave a hill on the top.

Sprinkle with parmesan cheese

Options: Mix meat with parmesan or goat cheese, add parsley, fresh garlic or any other ground meat you have.

Stuffed Squash:

Cut zuchinni or other summer squash lengthwise. Scoop out the soft seedy part to make a boat.

Mix 1/2 cup chorizo with any added spices you want (chorizo is already full of spices so no need here). Stuff the squash with meat full.

Add a thin layer of mozzarella. Spoon over tomato sauce (spaghetti, marinara, or pesto even)

Options: black beans, rice, corn or cilantro)

Sprinkle all with a light sprinkling of olive oil or butter the pan before you add veggies (helps with sticking to the pan). Cook in 400* oven for 20-25 mins until veggies are tender and meat is cooked through.

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