Description
Stuffed Vegetables with Meatballs in Skillet is a hearty, one-pan dish combining tender vegetables filled with seasoned meatballs, all simmered in a savory tomato sauce for a wholesome and flavorful meal.
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 cut and seeded
- 2 zucchinis, halved and hollowed
- 2 tomatoes, tops cut 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 large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix until just combined.
- Stuff the meat mixture into the hollowed bell peppers, zucchinis, and tomatoes.
- Heat olive oil in a large skillet over medium heat.
- Place the stuffed vegetables into the skillet and cook for 2-3 minutes to brown the bottoms slightly.
- In a small bowl, mix crushed tomatoes, water or broth, oregano, salt, and pepper.
- Pour the sauce over the stuffed vegetables in the skillet.
- Cover and simmer on low heat for 30-35 minutes, or until vegetables are tender and meat is cooked through.
- Serve warm with a spoonful of sauce over each vegetable.
Notes
- You can prepare the meat filling and stuff the vegetables ahead of time for quicker cooking.
- Substitute quinoa or rice for breadcrumbs for a gluten-free option.
- Add chili flakes to the sauce for a spicy version.
Nutrition
- Serving Size: 1-2 stuffed vegetables with sauce
- Calories: 410
- Sugar: 6g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg