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Stuffed Vegetable Skillet

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A colorful and nutritious Stuffed Vegetable Skillet featuring bell peppers, zucchini, and tomatoes filled with a hearty mixture of rice, herbs, and cheese—perfect for a wholesome vegetarian meal.

Ingredients

Scale
  • 2 bell peppers, halved and seeded
  • 1 zucchini, halved lengthwise and scooped
  • 2 large tomatoes, tops cut and insides scooped
  • 1 tablespoon olive oil
  • 1/2 cup cooked rice
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 1/4 cup shredded mozzarella cheese (for topping)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté onion and garlic until softened.
  3. Stir in cooked rice, feta, parsley, oregano, salt, and pepper. Mix well and remove from heat.
  4. Stuff the prepared bell peppers, zucchini, and tomatoes with the rice mixture.
  5. Place stuffed vegetables in a large oven-safe skillet or baking dish.
  6. Top with shredded mozzarella cheese.
  7. Bake for 25–30 minutes until vegetables are tender and cheese is melted and golden.
  8. Serve hot, garnished with additional parsley if desired.

Notes

  • You can use quinoa or couscous instead of rice.
  • Add chickpeas or lentils for extra protein.
  • Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Keywords: stuffed vegetables, vegetarian skillet, baked veggies, healthy dinner, Mediterranean recipe

Find it online: https://yumcove.com/stuffed-vegetable-skillet/