|
US
Metric
|
Servings: zucchini halves |
Ingredients
- 1 pound grass fed ground beef
- 1/2 cup diced onion
- 1 clove garlic (minced)
- 1/4 cup tomato paste
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon ground fennel
- 2 teaspoons nutritional yeast
- 5 zucchini, sliced in half from the bottom to the stem
- olive oil or avocado oil (for cooking ground beef)
- salt and pepper
Instructions
-
Cook the beef in a hot frying pan with a little olive oil or avocado oil. Cook until browned and cooked through, about 7 minutes. Drain excess fat if necessary.
-
Add the onion and cook 5 minutes.
-
Add the garlic and cook 2 minutes.
-
Add the tomato paste, chili flakes, oregano, half the parsley, and fennel and stir to combine. Season with salt and pepper.
-
Remove from heat and stir in the nutritional yeast. The mixture should be pretty thick, but you can add a splash of water if it seems too thick.
-
Preheat oven to 350 F.
-
Put the zucchini onto a baking dish and distribute the meat mixture between the peppers. Bake for 30 minutes. Top with the remaining fresh parsley and serve.
Ingredients
|
Instructions
|
