Stuffed squash, this vegetarian bean dish is loaded with fiber!
Author: American Dry Bean Board
Serves: 4 person(s)
Preparation Time: 20 mins
1 cup chopped red bell pepper
1 cup chopped onion
2 tsp minced garlic
1 Tbsp olive oil
1 medium tomato, seeded, chopped
1 Tbsp fresh basil (or 1 tsp. dried basil leaves)
1 can (15 oz) garbanzo or red beans (or 1˝ cups cooked dry-packaged garbanzo or red beans), rinsed, drained, coarsely mashed
1/4 cup grated Parmesan cheese, divided
Sauté chopped zucchini, bell pepper, onion, and garlic in oil in large skillet until crisp-tender, about 8 minutes. Add tomato and basil and sauté until tomato is wilted and mixture is fairly dry, about 5 minutes.
Add beans to side of skillet; coarsely mash about half the beans. Mix beans and 2 tablespoons cheese into zucchini mixture.
Spoon mixture into reserved zucchini shells; sprinkle with remaining 2 tablespoons cheese. Grill, covered, over medium-hot coals until zucchini shells are crisp-tender when pierced with a sharp knife, 10 to 15 minutes.
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