Lentil and Rice Stuffed Peppers
Large bell pepper halves bake with a warm brown-rice and lentil filling, tomato sauce and a modest mozzarella topping. Makes four portions using already-cooked rice and lentils.
Dinner · Vegetarian
Stuffed Baked Zucchini with Daily Smoothie
Stuffed Baked Zucchini with Daily Smoothie. Made with zucchini, leeks and celery. Get ingredient amounts and step-by-step instructions.
40 mins4 servings
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Ingredients at original yield
- 3 leeks - white and light green parts only
- 4 celery ribs
- 4 slices toasted bread
- 1 ½ cups mexican style kidney beans
- 2 tablespoons cheese - shredded
- ½ bunch chard
- ½ bunch kale
- 1 ½ cups lemonade (cane sugar only)
- 6 ice cubes
- ½ pineapple - cubed
- 1 cup water
- 2 cloves garlic
- 2 Zucchini - halved
How to make Stuffed Baked Zucchini with Daily Smoothie
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
For the stuffed zucchini
- 02
get a large frying pan on medium heat with some olive oil
- 03
mince leeks and celery – put in pan and season with salt and pepper
- 04
sauté on med heat stirring infrequently
- 05
toast bread until dry
- 06
check on leeks – if sticking to bottom deglaze pan with 1/2 cup water and increase heat to med high to burn off water
- 07
once most of the water has evaporated reduce heat
- 08
deglaze one more time
- 09
add minced garlic at the end
- 10
add sauté veg, bread to food processor and buzz until combined
- 11
hollow out the zucchini with a spoon
- 12
layer in left over beans
- 13
top with the bread crumbs and cheese if you’re using
- 14
bake at 400 until you’re done cleaning everything up
- 15
serve
- 16
For the Smoothie
- 17
Add kale leaves (no stems), chard, pineapple, ice cubs, water and blend until smooth
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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