Zucchini stuffed with minced chicken

Ingredients for 4 servings:

• 2 onions
• 2 garlic cloves
• 2 tomatoes
• 2 bell peppers, red
• 500 g minced chicken
• 2 zucchinis
• 4 tbsp olive oil
• 2 tbsp tomato paste
• 2 tbsp Italian herbs, e.g. frozen
• 100 g cheese, grated
• 2 tbsp paprika powder, hot
• 2 tbsp sambal oelek

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low carb, without carbohydrates

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Dice the onion, bell pepper, and tomatoes. Cut the zucchini lengthwise and hollow out the contents with a teaspoon. Cut the contents into pieces. Place the zucchini in a baking dish. Heat a pan with olive oil and fry the minced meat for about 3 minutes. Then add the onions, press the garlic with a garlic press, and add it. Fry for 1 minute. Add the tomato paste and fry briefly. Then add the bell peppers, the hollowed-out zucchini pieces, and the tomatoes. Finally, season with pepper, salt, paprika, sambal oelek, and the Italian herbs. Fry for about 2 minutes, stirring. Now fill the zucchini halves. Add the remaining ingredients to the baking dish. Sprinkle the grated cheese over the zucchini and bake in the oven for about 15-20 minutes. Serve with rice. I ate it with salad because I don’t eat any more carbohydrates in the evening.