Beef & Bulgur-Stuffed Zucchini Boats

• 4 medium zucchini
• 1 pound lean ground beef (90% lean)
• 1 large onion, finely chopped
• 1 small sweet red pepper, chopped
• 1-1/2 cups tomato sauce
• 1/2 cup bulgur
• 1/4 teaspoon pepper
• 1/2 cup salsa
• 1/2 cup shredded reduced-fat cheddar cheese

1. Preheat oven to 350u0b0. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp.
2. In a large skillet, cook beef, onion and red pepper over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in tomato sauce, bulgur, pepper and zucchini pulp. Bring to a boil. Reduce heat; simmer, uncovered, 12-15 minutes or until bulgur is tender. Stir in salsa. Spoon into zucchini shells.
3. Place in a 13x9-in. baking dish coated with cooking spray. Bake, covered, 20 minutes. Sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until zucchini is tender and filling is heated through.

zucchini, ground beef, onion, sweet red pepper, tomato sauce, bulgur, pepper, salsa, cheddar cheese

Taken from www.tasteofhome.com/recipes/beef-bulgur-stuffed-zucchini-boats/ (may not work)