Stuffed Zuchinni

Once upon a time, I worked at Tinker AFB, and there worked a man by the name of Chef Wayne. He was an older man who loved to cook and did so very well. He spoiled me rotten with leftovers everyday for lunch. Oh, how I miss Wayne. Nothing against the turkey sandwiches that my Schweetie makes me most mornings. They are dearly loved. Tonight was a night for a Wayne special. Stuffed Zuchinni!!!

1 1/2 Cups of rice
1/2 green pepper
1/2 red pepper
1/2 onion
5 jalepeanoes
3 cloves of garlic
1 14oz can of tomatoes
1/2 sausage ring
30 small shrimp (can use precooked but small bag of uncooked are better)
1/2 cup of catalina dressing
1 tsp of hot sauce


Saute veges and add sausage and cooked shrimp. Add to rice mixture with dressing and hot sauce. Zuchinni: Half and clean the seeds out. Score the insides of the squash with a paring knife and baste with olive oil. Baste cookie sheet with olive oil and place squash flat side down and bake in 350 degree oven for 40 min. Take out and place rice mixture in the squash, mounding it in the middle. Wrap in aluminum foil and bake an additional 20 minutes. Take out of the oven and allow to rest in the foil for 10-15 min so that the moisture goes back into the rice.