I would recommend just letting your rice simmer while you do the rest of the dish.
First, cut your squash lengthwise into halves and scoop out the seedy soft part in the center. Save this and cut it into small pieces. (If you're using peppers, just cut out the stem and core, pull out any veins and seeds you can and tap the top of the pepper on the cutting board to knock loose any seeds. Throw that stuff out).
Then you will put the hollowed out veggies in a steamer basket and steam them for a few minutes if you don't want them to take a long time to bake. (If you have an hour or so to bake them, you can skip this step).
While your veggies to stuff are steaming, cook the stuffing. You will need:
Ground meat--beef or sausage (I used about 1/2lb for 6 small zucchini/squash)
1/2 large onion
2 large tomatoes, or a 16 oz can diced/chopped/stewed tomatoes with juice
1-2 cloves garlic
olive oil for frying
1 bell pepper chopped, any color (omit this if you're making stuffed peppers)
handful of fresh basil (or dried if you don't have fresh)
a few pinches of fresh oregano (or dried)
grated cheese (any kind)
Put olive oil in your pan and fry your onions and peppers for a few minutes. Then add the meat and zucchini innards and saute until cooked through. Add tomatoes, cooked rice, parmesan and basil and simmer for 2-3 minutes.
Now, retrieve your zucchini or peppers from the steamer. If they are still firm, that fine. I'd try to steam them for about 10 minutes after water comes to boil.
|I cooked these in a bread pan, so they wouldnt tip over. Worked great!|