Bring a pot of water and a pinch of salt to a boil. Also preheat the oven to 350 °F. Line a baking sheet with parchment paper.

Prepare the zucchini by cutting it in half lengthwise and removing the seeds. Set the seeds aside for later use.

Heat a little olive oil in a pan. Finely chop the shallot and cook it until translucent.

Add the pork and beef mince and press in the garlic. Season with salt and pepper, and cook the mince until done.

Cut the red bell pepper into small pieces and add it to the minced meat mixture. Also cut the zucchini seeds into fine pieces and add them. Season the mixture further with extra salt and pepper.

Generously fill the zucchini halves with the minced meat and bell pepper mixture and sprinkle them with grated Emmental cheese.

Place the stuffed zucchinis on the baking sheet and bake for about 15 minutes in the oven, until the filling is hot and the cheese has melted. Meanwhile, cook the rice according to the package instructions.

Serve the stuffed zucchinis with the rice. Enjoy!