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Baked Stuffed Italian Vegetables

What I like about this recipe is the ability to use multiple vegetables to stuff. You can use bell peppers - green, yellow or red. You can use tomatoes or even stuff an eggplant by cutting it lengthwise and then scooping out the insides. You can really add more herbs like some fresh basil when the growing season permits. I hope you enjoy the recipe!
  Bell peppers/Tomatoes 4
  Orzo 1⁄2 Cup (8 tbs)
  Ground bison/Ground beef 1⁄3 Pound (Use If You Think You Need It)
  Garlic 4 Clove (20 gm), chopped
  Fresh chopped parsley 1⁄2 Cup (8 tbs)
  Salt 1 Pinch
  Extra virgin olive oil 3 Tablespoon

1. Preheat oven to 350 degrees F.
2. Heat olive oil over medium heat large frying pan.
3. Add garlic and saute for about 2 minutes
4. Add meat and cook.
5. Meanwhile start cooking the orzo in a sauce pan. Drain and set aside when finished.
6. When meat is fully cooked, add a pinch of salt and the parsley. Mix well.
7. Cut tops off vegetables and save to use as covers.
8. Stuff vegetables with mixture and place lids ontop.
9. Place vegetables in pregreased baking dish and place in oven.
10. Cook until vegetables are nice and soft. This can range from 25 - 40 minutes depending on the type and size of vegetables used.
11 When finished, serve warm.
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Recipe Summary

Difficulty Level: 
Main Dish
Bell Pepper, Pasta
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
If you need a one-stop, one-pan solution to appease your hunger, this is it. Loaded with health and taste, this summer favorite treat is a breeze to bake. Follow the video recipe and get preparing this delight at home.

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Baked Stuffed Italian Vegetables Recipe Video