Stuffed Vegetable Skillet

This colorful stuffed vegetable skillet features a medley of bell peppers, zucchini, and eggplant filled with a savory, herb-infused rice and ground meat mixture, all simmered together in a single pan. A rustic, wholesome dish perfect for any night of the week.

Why You’ll Love This Recipe

• A complete meal in one pan—protein, vegetables, and grains.

• Great use of seasonal vegetables.

• Customizable with your favorite fillings or meat substitutes.

• Visually appealing and full of Mediterranean-inspired flavors.

• Ideal for family dinners or meal prep.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bell peppers (any color)

• Zucchini

• Eggplant

• Olive oil

• Onion

• Garlic

• Ground beef, turkey, or plant-based alternative

• Cooked rice or bulgur

• Tomato paste

• Diced tomatoes (canned or fresh)

• Fresh parsley or mint

• Dried oregano

• Salt and black pepper

• Paprika

• Optional: crumbled feta or shredded mozzarella

Directions

1. Wash and prepare the vegetables: slice zucchinis and eggplants lengthwise and scoop out the center to make boats. Slice the tops off bell peppers and remove seeds.

2. In a skillet, heat olive oil over medium heat and sauté onions and garlic until softened.

3. Add the ground meat and cook until browned. Stir in tomato paste, diced tomatoes, herbs, paprika, salt, and pepper. Simmer briefly.

4. Mix the cooked rice into the meat mixture. Stir to combine well.

5. Spoon the filling into the hollowed vegetables and arrange them back into the skillet.

6. Add a splash of water or broth to the bottom of the skillet, cover, and cook over low heat for about 25–30 minutes, until vegetables are tender.

7. Optionally, sprinkle cheese over the vegetables in the last 5 minutes and cover until melted.

8. Garnish with more fresh herbs and serve warm.

Servings and timing

Serves 4–6 people
Prep time: 20 minutes
Cook time: 30 minutes
Total time: About 50 minutes

Variations

• Substitute rice with quinoa, couscous, or cauliflower rice.

• Use lentils or chickpeas instead of meat for a vegetarian version.

• Add chopped spinach or kale to the filling.

• Use marinara sauce in place of diced tomatoes for a saucier dish.

• Add chili flakes for a spicier profile.

Storage / reheating

• Store in an airtight container in the refrigerator for up to 4 days.

• Reheat in a skillet over low heat or in the microwave until warmed through.

• Can be frozen after cooking; thaw overnight and reheat gently.

FAQs

Can I make this dish vegetarian or vegan?

Yes. Simply omit the meat and use a plant-based alternative like lentils, tofu, or a meat substitute. Make sure to use vegan cheese or skip it entirely.

What vegetables work best for stuffing?

Bell peppers, zucchinis, and eggplants are ideal due to their shape and size. Tomatoes or even portobello mushrooms can also work.

Can I prepare the filling in advance?

Absolutely. The rice-meat mixture can be made 1–2 days ahead and stored in the fridge until you’re ready to assemble and cook.

What type of rice should I use?

Any cooked rice will work: white, brown, jasmine, or basmati. Leftover rice is perfect for this recipe.

How do I prevent the vegetables from being undercooked?

Be sure to cover the skillet while cooking and add a bit of water or broth to help steam the vegetables until tender.

Can I bake this instead of cooking on the stovetop?

Yes. Place stuffed vegetables in a baking dish, cover with foil, and bake at 375°F (190°C) for about 35–40 minutes.

What sauces go well with this dish?

A simple tomato sauce, garlic yogurt, or tzatziki complement the dish nicely.

Can I freeze leftovers?

Yes, this dish freezes well. Wrap tightly or store in airtight containers. Reheat thoroughly before serving.

How do I keep the filling from being dry?

Use enough tomatoes or sauce in the mixture and avoid overcooking. Covering the skillet helps retain moisture.

Should I cook the vegetables before stuffing them?

No need to precook; they’ll soften as they simmer. However, you can par-cook them slightly if you prefer a softer texture.

Conclusion

This Stuffed Vegetable Skillet is a vibrant, wholesome, and deeply satisfying meal that celebrates fresh ingredients and bold flavors. Whether you’re looking for a hearty meat dish or a plant-based adaptation, it’s versatile, nutritious, and perfect for making ahead or feeding a family.

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