Stuffed Summer Vegetables
Zucchini and small peppers filled with a savory meat and herb stuffing, baked until the tops brown.
- Prep30 min
- Cook35 min
- Total65 min
- Serves4
- LevelMedium
- Calories420
About this recipe
The vegetables in the photo are small zucchini and peppers, split and filled, not giant bell peppers. A smaller vegetable cooks through and browns on top.
The filling is a simple mix of meat, onion, herbs, and a little rice so it stays moist in the oven.
Why this recipe works
- Small vegetables bake evenly.
- Rice in the filling drinks up the juices.
- A hot finish browns the tops.
Variations
- Use cooked lentils instead of meat.
- Top with a little cheese for the last 5 minutes.
How to serve
Two or three pieces per person, with the pan juices spooned around them.
Storage and reheating
Cool leftovers within 2 hours and refrigerate in a covered container for up to 4 days. Reheat gently in a covered pan or a 325°F oven with a little broth or water so the meat stays moist. Most braises and roasts also freeze well for up to 3 months.
Questions
How long does Stuffed Summer Vegetables take?
About 65 minutes in total: 30 minutes of prep and 35 minutes of cooking. It serves 4.
Is this recipe hard to make?
We rate it medium. Read the full recipe once before you start, set out your ingredients, and follow the steps in order.
Can I make it ahead?
Yes. Cook it completely, cool, and refrigerate. Reheat gently the next day — many roasts and braises taste even better.
