Description
Stuffed Vegetables with Meatballs in Skillet is a vibrant, one-pan dish that transforms colorful bell peppers, zucchini, and tomatoes into a flavorful masterpiece. Each vegetable cradles juicy meatballs, infused with aromatic herbs and spices, making it perfect for family dinners or casual gatherings.
Ingredients
Scale
- 4 large bell peppers (any color)
- 2 medium zucchinis
- 2 cups crushed tomatoes (fresh or canned)
- 1 lb lean ground beef or turkey
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- Salt and pepper to taste
- Grated cheese (optional)
Instructions
- Preheat a skillet over medium heat.
- Prepare the vegetables: Slice tops off bell peppers and scoop out seeds; cut zucchini into rounds or halves.
- Make the meatball mixture: In a bowl, combine ground meat, onion, garlic, Italian seasoning, salt, and pepper. Mix well.
- Form meatballs about the size of golf balls and stuff them into each vegetable cavity.
- Pour crushed tomatoes around the stuffed vegetables in the skillet.
- Cover and simmer on low heat for about 30 minutes until veggies are tender and meatballs are cooked through.
- Optional: Sprinkle cheese on top during the last five minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed vegetable (approx. 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 70mg