BIZZY BAKES

I was looking through this month's Vegetarian Times and kept checking off recipes to make.  I love this magazine.  Every recipe calls my name and this one particularly did.  I had all the ingredients on hand and it looked easy to make.  Put that all together and there I was, in my kitchen, cooking away. Stuffed Potatoes with Black Beans and Red Pepper Sauce 4 medium russet or Idaho potatoes, scrubbed and pat dry 2 tablespoons olive oil, divided, plus more for rubbing potatoes 4 large onions, thinly sliced 2 medium red bell peppers, thinly sliced  1 cup cooked black beans Method: Preheat oven to 350°F. Rub potatoes with oil.  Prick each potato a few times with fork, and bake  1 1/2 to 2 hours on baking sheet, or until tender. Heat 1 tablespoon oil in saucepan over medium heat.  Add onions, cover, and cook 20 minutes, or until onions are browned.  Add bell pep...

I have made a stuffed zucchini before with cheese as part of the filling and we loved it.  I decided to give it another try, this time filling it with potatoes and onions.  I think that this might be even better and I look forward to making it again. I realized that zucchini makes a good base for just about anything.  Fill it with rice or quinoa, different vegetables, sauces, cheese or chopped meat.  Make a pizza zucchini with tomato sauce and mozzarella and some Parmesan.  Have fun and enjoy. Potato Stuffed Zucchini Ingredients: 2 medium zucchini 1 cup chopped peeled boiled potato 2 teaspoons olive oil 1 large onion, chopped Method: Preheat oven to 400 degrees. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Heat oil in a small skillet and add onions.  Cook for about 5 minutes.  I turned my burner on a higher flame than usual a...