Stuffed Summer Vegetables Recipe

Name: Stuffed Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 large potatoes, scrubbed; 2 None onions, peeled; 2 None yellow squash; 2 None red bell peppers; 2 cloves garlic, peeled and finely chopped; 4 sprigs parsley, finely chopped; 4 sprigs basil, finely chopped; 1/3 lb sausage meat; 2/3 lb ground beef; 2/3 cup vegetable stock; 2-3 tbsp olive oil

Servings: persons

2 large potatoes, scrubbed
2 None onions, peeled
2 None yellow squash
2 None red bell peppers
2 cloves garlic, peeled and finely chopped
4 sprigs parsley, finely chopped
4 sprigs basil, finely chopped
1/3 lb sausage meat
2/3 lb ground beef
2/3 cup vegetable stock
2-3 tbsp olive oil

1
Preheat oven to 400u00b0F. Cook potatoes in boiling water for 20 mins. Add onions to the potatoes 10 mins before end of cooking.
2
Cut the tops off the squash and peppers and set the tops aside. Scoop out the squash, discard seeds and finely chop the flesh. Deseed peppers. Drain the potatoes and onions, cut off the tops and set aside. Scoop out the flesh and finely chop.
3
In a mixing bowl combine the herbs, sausage meat, ground beef and chopped vegetables, and season.
4
Stuff the vegetables with the filling and place in a greased baking dish. Cover vegetables with their lids, pour the stock into the dish and drizzle with oil. Bake for 40-50 mins. Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large potatoes, scrubbed, 2 None onions, peeled, 2 None yellow squash, 2 None red bell peppers, and more.

Yes, Stuffed Summer Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Summer Vegetables

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