Delicious and simple stuffed vegetables

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.

Dice 1 onion into small cubes.

Remove seeds and membranes from 1 chili to reduce spiciness, then finely chop it.

Smash garlic cloves with a knife to remove the skin.

Cut zucchini and bell peppers in half and hollow them out using a spoon, being careful not to break the skin.

Chop the hollowed-out vegetable insides into small pieces and add them to the bowl with the diced onion and chili.

Heat some olive oil in a pan and add the chopped vegetables along with a pinch of salt to help release moisture.

Once most of the moisture has evaporated, add coriander and cumin to the pan (optional spices).

In a baking dish, drizzle some olive oil, place the hollowed zucchini and bell peppers inside, and fill them with the sautéed vegetable mixture.

Top the stuffed vegetables generously with feta cheese.

Bake in a preheated oven at 180°C for about 1 hour, checking for a golden color on the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary