Middle Eastern Stuffed Zucchini

4 medium zucchini (about 6 ounces each)
1 tablespoon olive oil
1 green pepper, seeded and chopped
1/2 medium-size onion, chopped
2 cloves garlic, chopped
1 pound ground chicken
1/4 cup golden raisins
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/2 cup shredded cheddar cheese
2 tablespoons pine nuts

1. Cut zucchini in half lengthwise. Using a small spoon, carefully scoop out flesh, leaving a 1/4-inch-thick shell around edges. Discard flesh.

2. Place half of the zucchini, cut-side down, in an 11 x 7 x 2-inch glass baking dish. Add 1/2 cup water and cover with plastic wrap, venting one corner. Microwave 4 minutes. Place cooked zucchini in a large baking dish. Repeat with remaining zucchini.

3. Meanwhile, heat oven to 400 degrees F. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; cook 5 minutes, stirring occasionally. Crumble in chicken. Stir in raisins, salt, pepper and cinnamon. Cook 5 minutes, stirring occasionally. Turn off heat and stir in cheese.

4. Fill each zucchini half with about 1/3 cup stuffing, then sprinkle the pine nuts over tops. Bake at 400 degrees F for 10 minutes. Serve immediately.

Serving Size: Makes 4 servings (two stuffed halves each)

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.