Categories: Beef Main Dish

Ingredients

• 4 large yellow squash OR 4 large bell peppers
• 1/2 lb. lean ground beef
• 1 small onion, diced
• 2 cloves garlic, finely chopped
• 1 (14 oz.) can crushed tomatoes, divided use
• 1/4 tsp. dried basil
• `/4 tsp. dried oregano
• 1 cup bulgur
• 1/4 cup golden raisins, optional
• salt and ground black pepper

Directions

1. Heat oven at 350 degrees.
2. If using squash, cut each squash in half lengthwise. using a spoon, remove seeds and some of the flesh from each squash half to create a cavity. Finely chop the removed flesh; set aside.
3. If using bell peppers, cut off top of pepper and remove core, seeds and membranes. Cut away the stem from the top of each pepper and finely dice the flesh.
4. Arrange squash or peppers, cut side up, in a baking dish just large enough to hold them.
5. In a large skillet, cook beef, dices squash or bell pepper, onion and garlic, breaking beef into crumbles, until beef is no longer pink; drain excess fat, if necessary. Return beef mixture to skillet. Reserve 1/4 cup of the crushed tomatoes; set aside.
6. Add the remaining tomatoes, the basil and oregano and about 1 cup water to the skillet and bring to a boil. Stir in the bulgur and raisins (if using). Cover, reduce heat and gently simmer for about 15 minutes or until bulgur is tender. Season with salt and pepper. Spoon mixture into squash or peppers, dividing it equally. Top each squash or pepper with a Tbsp. of the reserved crushed tomatoes. Bake 20 to 25 minutes, or until the peppers or squash flesh are tender.

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