This rustic and hearty dish features colorful vegetables like bell peppers, zucchini, and tomatoes stuffed with juicy meatballs, all cooked together in a skillet until tender and caramelized. It’s a wholesome and visually impressive one-pan meal that brings together robust flavors and vibrant presentation.

Why You’ll Love This Recipe

Stuffed vegetables with meatballs offer a balanced meal with protein, vegetables, and bold seasoning — all in one pan. It’s comforting, nutrient-rich, and incredibly versatile. Plus, the skillet preparation makes cleanup easier and enhances flavor through caramelization and roasting.

Ingredients

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

ground beef or a beef/pork blend
onion, finely chopped
garlic, minced
breadcrumbs
egg
parsley or Italian seasoning
salt and pepper
zucchini
red and green bell peppers
tomatoes
olive oil
tomato paste or crushed tomatoes (for sauce, optional)
chili flakes or paprika (optional, for heat)

Directions

Prepare the meatball mixture:
In a bowl, combine ground meat, chopped onion, garlic, breadcrumbs, egg, herbs, salt, and pepper. Mix gently until just combined. Form into small balls.
Prepare the vegetables:
Slice zucchini and tomatoes into thick rounds or cut in half lengthwise. Core and clean the bell peppers. Hollow out just enough space to hold meatballs.
Stuff the vegetables:
Place a meatball into each hollowed vegetable piece. For sliced vegetables, press a meatball on top so it sticks securely.
Arrange in a skillet:
Place all the stuffed vegetables and meatballs snugly in a large oven-safe skillet or pan. Drizzle with olive oil.
Add sauce (optional):
Mix tomato paste or crushed tomatoes with a splash of water and seasoning. Pour around the vegetables in the skillet for a saucier finish.
Cook:
Cover the skillet and cook on the stovetop for 15 minutes over medium heat. Then uncover and transfer to a preheated oven at 190°C (375°F) for 15–20 more minutes until vegetables are tender and meatballs are fully cooked.
Serve:
Garnish with fresh herbs and serve hot with bread, rice, or on its own.

Servings and timing

Servings: 4–6
Prep time: 20 minutes
Cook time: 30–35 minutes
Total time: ~50–55 minutes

Variations

Use different vegetables: eggplant, mushrooms, or squash.
Add cheese to the meatball mix or sprinkle over the dish before baking.
Use ground chicken or turkey for a lighter version.
Add pine nuts or raisins to the filling for Mediterranean flavor.
Cook entirely on the stovetop if oven use is not preferred.

Storage/reheating

Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat gently in a covered skillet or microwave. Add a splash of broth if the sauce thickens too much.
Freezing: Freeze after cooking, in single portions, for up to 2 months. Thaw overnight before reheating.

FAQs

1. Can I prepare this dish ahead of time?

Yes, you can assemble the dish up to a day in advance and refrigerate it. Bake just before serving.

2. Do I need to pre-cook the vegetables?

No, they will become tender during baking. Just slice and stuff them raw.

3. Can I use jarred tomato sauce instead of tomato paste?

Absolutely. Use a marinara or spiced tomato sauce for added flavor.

4. How do I keep the meatballs juicy?

Do not overmix the meat. Adding a bit of milk-soaked bread helps retain moisture.

5. Can I skip the sauce entirely?

Yes, the dish can be made dry-style, where the vegetables and meatballs caramelize without additional sauce.

6. What skillet is best for this dish?

Use a large, oven-safe skillet such as cast iron or enameled steel.

7. Can I make this vegetarian?

Yes. Use a vegetarian meat substitute or stuff with grains, legumes, and cheese.

8. What sides go well with this dish?

Serve with couscous, rice, or crusty bread. A green salad also pairs nicely.

9. How do I know when the meatballs are done?

Use a meat thermometer to ensure internal temperature reaches 74°C (165°F), or cut one open to check.

10. Can I freeze it before baking?

It’s best to freeze after cooking, but you can freeze the raw stuffed vegetables. Add extra time when baking from frozen.

Conclusion

Stuffed Vegetables with Meatballs in Skillet is a vibrant and hearty dish that brings comfort and color to the dinner table. With customizable ingredients and one-pan convenience, it’s ideal for home cooks seeking wholesome flavor without complexity. Serve it fresh from the oven for a satisfying and nourishing meal.

Stuffed Vegetables with Meatballs in Skillet

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Stuffed Vegetables with Meatballs in Skillet is a hearty, one-pan dish combining tender vegetables filled with seasoned meatballs, all simmered in a savory tomato sauce for a wholesome and flavorful meal.

Author: Emma Harper
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean
Diet: Halal

Instructions

In a large bowl, combine ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper. Mix until just combined.
Stuff the meat mixture into the hollowed bell peppers, zucchinis, and tomatoes.
Heat olive oil in a large skillet over medium heat.
Place the stuffed vegetables into the skillet and cook for 2-3 minutes to brown the bottoms slightly.
In a small bowl, mix crushed tomatoes, water or broth, oregano, salt, and pepper.
Pour the sauce over the stuffed vegetables in the skillet.
Cover and simmer on low heat for 30-35 minutes, or until vegetables are tender and meat is cooked through.
Serve warm with a spoonful of sauce over each vegetable.

Notes

You can prepare the meat filling and stuff the vegetables ahead of time for quicker cooking.
Substitute quinoa or rice for breadcrumbs for a gluten-free option.
Add chili flakes to the sauce for a spicy version.

Nutrition

Serving Size: 1-2 stuffed vegetables with sauce
Calories: 410
Sugar: 6g
Sodium: 480mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 4g
Protein: 30g
Cholesterol: 90mg