Description
Stuffed Vegetables with Meatballs in Skillet is a wholesome, one-pan meal featuring vibrant vegetables filled with juicy meatball mixture, all simmered in a flavorful tomato sauce. It’s a satisfying dish perfect for family dinners.
Ingredients
Units
Scale
- 1 lb ground beef or lamb
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 bell peppers, tops removed and hollowed
- 2 zucchinis, halved and scooped
- 2 tomatoes, tops removed and insides scooped
- 2 tablespoons olive oil
- 1 can (14 oz) crushed tomatoes
- 1/2 cup water or broth
- 1 teaspoon dried oregano
- Salt and pepper, to taste (for sauce)
Instructions
- In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper until just combined.
- Stuff the meat mixture into the prepared bell peppers, zucchinis, and tomatoes.
- Heat olive oil in a large skillet over medium heat. Add the stuffed vegetables and cook for 2-3 minutes to lightly brown.
- In a bowl, combine crushed tomatoes, water or broth, oregano, salt, and pepper. Pour over the stuffed vegetables in the skillet.
- Cover and simmer on low heat for 30-35 minutes, or until vegetables are tender and the meat is cooked through.
- Spoon tomato sauce over vegetables before serving.
Notes
- Substitute ground chicken or turkey for a leaner version.
- You can use rice instead of breadcrumbs for a different texture.
- Use a variety of vegetables for more color and flavor.
Nutrition
- Serving Size: 2 stuffed vegetables with sauce
- Calories: 430
- Sugar: 7g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg