Stuffed Zucchinis with Taco Filling

Ingredients

• 2 T. butter or olive oil
• 1 bell pepper, finely chopped
• 1 sweet onion, finely chopped
• ½ t. salt
• ¼ t. pepper
• 1 lb. ground meat (beef, turkey, venison, etc.)

• 1 T. cumin
• ½ t. paprika
• ½ t. garlic powder
• ½ t. chili powder
• ½ t. salt
• ¼ t. pepper
• ¼ t. cayenne pepper
• 2 c. mixed cheeses, divided (Cheddar, Colby Jack, Mozzarella, etc.)
• 4-5 Zucchinis, ends cut off, cut in half lengthwise and insides scooped out
• Green onions, chopped (optional)

1. Preheat oven to 400 degrees.
2. Sautée bell pepper, onion, ½ t. salt and ¼ t. pepper in butter for 3-5 minutes over medium heat in a large pan.
3. Combine seasoning ingredients in a small bowl.
4. Add ground meat and continue cooking for an additional 7-10 minutes.
5. When meat is almost done cooking, drain liquid from pan and add seasoning ingredients. Continue cooking until meat is completely cooked through.
6. Turn off heat and mix in 1 ½ c. mixed cheeses.
7. Line a rimmed baking sheet with aluminum foil and place zucchini boats on it (cut-side up).
8. Drizzle a bit of olive oil and sprinkle salt on the inside of each boat, for seasoning.
9. Scoop even amounts of meat mixture into the 8-10 zucchini boats.
10. Cover boats with a sheet of aluminum foil and cook for 15 minutes.
11. Remove aluminum foil and continue cooking an additional 10-15 minutes, or until zucchinis are completely cooked.
12. Top each boat with about a tablespoon of cheese and return to oven for 1-2 more minutes to melt cheese. Serve with chopped onions and enjoy!