This is a recipe that invites experimenting. The basics are simple: A vegetable to stuff and some creme cheese. I filled zucchini with a mixture of cream cheese, red pepper, jalapeno peppers, and garlic. The jalapenos and the garlic provided just the right level of spiciness. On the next day I stuffed the left over filling into some tomatoes and some jalapeno peppers. You could also add mushrooms to the cream cheese, ham, or fresh herbs, there are many possible options…
1 package of cream cheese
1 red pepper
3 jalapeno peppers
2-3 cloves of garlic
1.) Wash the zucchini and cut them in half. Cut or spoon out the inside and put it in a separate bowl. Place the zucchini halves on a lined baking tray.
2.) Pre-heat the oven to 375˚F. Chop the red pepper and the jalapeno peppers into small pieces and add them to the zucchini pieces. Cut the garlic into small pieces or use a garlic press. Add the garlic and the cream cheese to the vegetables in the bowl and mix well. Add a little bit of salt.
3.) Stuff the zucchinis with the mixture.
4.) Bake the stuffed zucchini for 25-30 minutes.
Serve with rice.