Stuffed Zucchini Mexicali

• 2 cloves garlic (minced)
• 1 medium yellow onion (diced)
• 1 tablespoon olive oil
• 1 small sweet red pepper (cored, seeded, and diced)
• 1 small sweet green pepper (cored, seeded and diced)
• 1 (8 1/2 ounce) can sweet corn (drained)
• 1 (15 ounce) can tomato sauce
• 1 lb bulk sweet Italian pork sausage
• 2 medium zucchini (7-8 inches each)
• 8 ounces monterey jack pepper cheese, shredded
• 14 cup pine nuts
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 12 tablespoon dried cilantro
• salt (preferably Kosher salt)
• fresh ground pepper

1. Preheat oven to 400F.
2. Halve the zucchini lengthwise and scoop out the pulp with a small spoon leaving a 3/8-inch-thick shell.
3. Pour 1/2 of the tomato sauce in the bottom of an oven-proof baking dish.
4. Place zucchini shells cut side up in the baking dish.
5. Place olive oil in a large skillet and heat until hot but not smoking.
6. Saute garlic, onion and peppers until softened but not brown.
7. Crumble sausage into skillet and brown.
8. Drain grease from skillet and combine all remaining ingredients with the cooked vegetables and sausage with the exception of the cheese.
9. Fill zucchini shells equally with sausage and vegetable combination, topping each with 1/4 of the grated cheese Place baking dish on the center rack of the oven and bake about thirty minutes until the zucchini is tender.
10. Let cool for a few minutes before serving.

garlic, yellow onion, olive oil, sweet red pepper, sweet green pepper, sweet corn, tomato sauce, sausage, zucchini, pepper cheese, nuts, ground cumin, chili powder, cilantro, salt, fresh ground pepper

Taken from www.food.com/recipe/stuffed-zucchini-mexicali-52160 (may not work)