This FAMILY APPROVEDSIMPLE, HEALTHIER version of the BURRITO BOWL has come in many packages in the Jagodzinski house!  I have used this recipe to make bowls, stuffed peppers, and now zucchini boats.


For the Burrito Bowl I use the following ingredients but this recipe is so versatile and can easily be changed to add things or take out things as needed/desired.  For example, with this meal I added the chopped up zucchini pieces from the boats and put that in with everything else. Usually zucchini is not one of the ingredients.  I have also added jalepenos to make it spicier but I usually keep them out so the kids will eat it.   Here is how I make this:

  • Brown the ground turkey on the stove top with about a cup of salsa (homemade whenever possible to eliminate added sugar and crap)
  • Add in 1 can of black beans drained and rinsed, corn drained, petitie diced tomatoes,  4 ounce diced green chilies, 1 cup brown rice, 2 cups low sodium organic chicken broth.
  • Bring to a boil then simmer low/medium fro however long your rice says to simmer (usually anywhere from 20-45 minutes depending on the type of rice).
  • For zucchini boats:
  • Cut length wise and use a melon baller to scoop out.
  • Fill the boats with the burrito mixture and bake in oven at 400* for about 20minutes (cover to keep from getting dry as needed (I didn’t but may try it next time).
  • Add shredded cheese (if desired) and broil for about 5 minutes.
  • For stuffed peppers: cut in half length however you prefer and stuff with mixture and bake.
  • Length of time depends on how soft you want the peppers.  I prefer mine to still be a little firm.  You can also bake the peppers and zucchini for half the time while the burrito bowl is simmering.*Optional toppings sour cream , plain greek yogurt, cheese, salsa

    *TIP I use foil to line my pan and then when they are done baking I can just take foil out and throw in trash for less clean up!