Challenge Approved
Serves: 2
2 large zucchini
1 tbsp. olive oil
1/2 lb. grass-fed beef
1/4 red onion (diced)
1/2 cup red bell pepper (diced)
1 jalapeño (cored and diced)
1/2 can black beans (drained)
1/2 cup low-sugar (or sugar-free) salsa
2 tsp. cumin
1 tsp. chili powder
Sea salt, pepper, garlic powder (to taste)
1 cup shredded organic Monterey or pepper jack cheese
Optional toppings: organic sour cream cilantro and black olives
Directions:
Slice the zucchini in half, lengthwise. Using a melon baller or a spoon, scoop out the center of each zucchini. Brush both sides with a little olive oil and place them skin side down in a casserole dish. In a large frying pan, brown the beef in a little olive oil until mostly cooked. Add the onion and peppers and cook an additional 5 minutes or until the vegetables are tender. Add the beans, salsa, and the seasonings and cook another approximately 5 minutes. Spoon the meat filling into each zucchini. Cover with foil and bake for approximately 20-25 minutes at 400 degrees F. Remove the foil and top with cheese and cook for another 5 minutes or until the cheese is melted. Top with cilantro and organic sour cream and enjoy.