Chili-Beef-Stuffed Zucchini

If you have been following my blog, you know that I love vegetables and I love different food combinations. If you knew me when I was a kid, you would be astonished by how I eat now. I was one of the pickiest eaters ever. The only things that I really liked to eat were desserts and vegetables. It was only through joining Weight Watchers that I was able to learn to think outside the box and that just because it looked disgusting didn't mean that it was. Recipes that catch my eye are the ones that look different such as this one from Rachael Ray. If I had to choose one food magazine, it would be hers. Her recipes are so fun and creative. I only wish that I could come up with recipes like hers.

Source: Everday with Rachael Ray

4 zucchini halved lengthwise and seeded
2 tablespoons extra virgin olive oil ( I used 1)
1 onion, finely chopped
3/4 Ib ground beef ( I used ground turkey)
1 tsp ground cumin
Salt and pepper
2 tomatoes, seeded and chopped
1 cup jarred pickled jalepeno chilis, finely chopped ( I used 1 small can green chilis)
1 8 oz bag Mexican-style shredded cheese ( I used 1 cup)

1. Preheat oven to 450 degrees. Arrange the zucchini cut side up in a 9x13" baking dish. Add 1/2 c water to the dish, cover with foil and bake until zucchini begins to soften, about 15 minutes.
2. Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the beef and cumin and cook , breaking the meat up until just browned, season with salt and pepper.
3. Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered until the cheese is melted, about 10 minutes.