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

In a bowl, combine ground meat, chopped onion, garlic, breadcrumbs, egg, herbs, salt, and pepper. Mix and form into small meatballs.
Slice and hollow vegetables: zucchini, tomatoes, and peppers.
Fill each vegetable piece with a meatball.
Arrange in a large oven-safe skillet and drizzle with olive oil.
Add tomato paste or crushed tomatoes around the vegetables (optional).
Cover and cook on the stove for 15 minutes. Transfer to a 190°C (375°F) oven for 15–20 minutes more.
Garnish with herbs and serve hot.

Servings and timing

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

Variations

Use eggplant, mushrooms, or squash.
Add cheese inside or on top.
Use turkey or chicken instead of beef.
Add nuts or raisins to the meat mix.
Cook fully on the stove if preferred.

Storage/reheating

Refrigerate for up to 3 days.
Reheat gently in skillet or microwave with a splash of broth.
Freeze after cooking in portions.

FAQs

1. Can I prepare this ahead of time?

Yes, assemble a day ahead and bake before serving.

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

No, they soften during baking.

3. Can I use jarred tomato sauce?

Yes, for extra convenience and flavor.

4. How to keep meatballs juicy?

Use moist breadcrumbs, avoid overmixing, and cook gently.

5. Is this dish suitable for freezing?

Yes, after cooking. Freeze portions for quick meals.

6. Can I make this vegetarian?

Yes, use lentil or grain-based filling.

7. What kind of skillet should I use?

Oven-safe, large skillet — cast iron is ideal.

8. What goes well as a side?

Couscous, rice, or crusty bread.

9. Do I need to peel the vegetables?

No, but you can if preferred.

10. Can I double the recipe?

Yes, use two skillets or a large baking dish.

Conclusion

Stuffed Vegetables with Meatballs in Skillet is a flavorful, balanced, and family-friendly meal that makes the most of fresh ingredients and simple preparation. It’s hearty, wholesome, and perfect for busy weeknights or weekend gatherings.

Stuffed Vegetables with Meatballs in Skillet

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Stuffed Vegetables with Meatballs in Skillet is a wholesome, one-pan meal featuring vibrant vegetables filled with juicy meatball mixture, all simmered in a flavorful tomato sauce. It’s a satisfying dish perfect for family dinners.

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 bowl, mix ground meat, breadcrumbs, egg, garlic, onion, parsley, salt, and pepper until just combined.
Stuff the meat mixture into the prepared bell peppers, zucchinis, and tomatoes.
Heat olive oil in a large skillet over medium heat. Add the stuffed vegetables and cook for 2-3 minutes to lightly brown.
In a bowl, combine crushed tomatoes, water or broth, oregano, salt, and pepper. Pour over the stuffed vegetables in the skillet.
Cover and simmer on low heat for 30-35 minutes, or until vegetables are tender and the meat is cooked through.
Spoon tomato sauce over vegetables before serving.