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Enchilada-Stuffed Zucchini Boats

Katrina Nelson
  • 20 minutes
  • Serves 4

INGREDIENTS

1

Bell pepper, medium red

2 cloves

Garlic

1

Onion, medium red

2

Tomato, medium red

4

Zucchini, large

1 tsp

Chili powder

1

Peppers, medium

1/2 tsp

Salt

1 tsp

Cumin, ground

1 tbsp

Butter, unsalted

3 oz

Goat cheese