Stuffed Vegetables Recipe

ground meat

🥗Healthier: lentils

💰Cheaper: ground turkey

Lentils provide a plant-based option, while ground turkey is less expensive than beef.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point, while vegetable oil is often cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious alternative, while bulgur is a cost-effective grain.

tomatoes

🥗Healthier: tomato puree

💰Cheaper: canned tomatoes

Tomato puree offers a concentrated flavor, while canned tomatoes are budget-friendly.

Hollow out the zucchini and bell peppers to create pockets for stuffing.

Chop the onion, celery, and any other leftover vegetables to include in the stuffing.

Use leftover crusty bread, chop it up, and add it to the stuffing mixture.

Add chopped provola cheese and grated cheese to the stuffing mixture.

Include chopped scallions and parsley in the stuffing for freshness.

Season the stuffing mixture with salt and olive oil.

Stuff the hollowed vegetables with the prepared stuffing mixture, pressing it in gently.

Drizzle a little olive oil over the stuffed vegetables and top with additional cheese.

Cover the baking dish tightly with paper.

Place the dish in a preheated oven at 400°F for 20 to 30 minutes, depending on the size of the vegetables.

Uncover the dish and bake for an additional 10 to 15 minutes until the tops are crusty and golden.

Serve hot or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary