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
10 Servings
Servings 10 zucchini halves

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.