Meat Stuffed Vegetables: A Simple Fun Meal That Will Actually Get Your Kids to Eat 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.

Cut zucchini and yellow squash in half and scoop out the seeds.

Cut green pepper in half and scoop out the seeds.

Remove the tops and bottoms of the yellow onion, cut it in half, and remove the outer layer.

Pry out the stronger tasting inner part of the onion.

Take the petals off the onion halves to create a vessel for stuffing.

Dice the remaining onion into medium fine pieces.

Hollow out the zucchini and yellow squash to about 1/4 to 1/3 inch thick walls.

Hollow out the tomato by cutting around the inside and removing the inner part with a spoon.

Chop about 2 cloves of garlic.

Heat a pan and add extra virgin olive oil once hot.

Add the Italian sausage to the pan and break it up until caramelized.

Add the chopped vegetables (onion, zucchini, yellow squash, tomato, and garlic) to the sausage in the pan and sauté until tender.

Prepare a sheet pan and place the hollowed vegetables on it.

Drizzle the hollowed vegetables with extra virgin olive oil and sprinkle with sea salt and fresh ground pepper.

Place the sheet pan with the vegetables in the oven at 400°F for about 10 minutes.

Chop parsley into medium pieces for garnish.

Warm the prepared Sugo de Pomodoro (tomato sauce) to serve as a base for the stuffed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary