Stuffed Vegetable recipe
This stuffed vegetable recipe is one of the best underrated week-night dinners that is both, easy and nutrient-dense. Stuffed vegetables are a delicious, healthy, and versatile meal that never disappoints! Whether you’re craving a Mediterranean-inspired stuffed pepper, a savory stuffed zucchini, or a nutrient-packed stuffed eggplant, this recipe has you covered.
Packed with fresh ingredients, protein-rich filling, and bold flavors, this easy stuffed vegetable recipe is perfect for a healthy weeknight dinner, meal prep, or special occasion. Plus, it’s completely customizable—swap the filling to make it vegan, gluten-free, or low-carb!
Low-carb dinner with stuffed vegetables??
Brit.. are you anti-carbs?? Hell NO! However, I believe there is a time and a place for refined carbs like bread, pasta, and so on.
I am a huge believer in the 80/20 rule. 80% of the time, I am eating whole foods, extremely healthy, and little to no processed food. 20% of the time, I have the desires of my heart, like pasta or bread. But honestly, most of the time, I end up eating nutrient-dense foods 100% and not even using my 20% because I don’t crave it. I don’t want it.
I believe food is to be enjoyed, and bread is a huge joy of mine, but I would never consider it a “health food”. So, no, I’m not anti-carb, but I think having low-refined carb meals can set you up for healthy success. With all that to say I am happy to be sharing my links and where you can find me (more below).
I am now an Amazon affiliate, so I want to disclose that I do have links to products I use in case you guys are curious! Now here’s the part where I drop all my links to my socials for you. Appreciate you!
The first stop is always IG. IG is my stomping grounds, I am there most often to talk on my stories and respond to DMs and comments. So, if you ever want to get in touch with me, my DMs are a great place to go!
Pinterest is the best place to save these recipes. You can put them in a folder and keep it all organized!
The final spot where big things are happening… YouTube. I am starting long form content on there and will be doing tutorials on cooking. Super excited about this and would love to see you over there.
What inspired this recipe??
My tomato fairs! I like this recipe and wanted to make a similar option that is easy to do with all kinds of vegetables. I also wanted to make one that was gluten-free and easy for weeknight shenanigans.
It is as simple as that. This recipe is for the busy mom who just wants to feed her family something healthy that isn’t going to take forever. So, add this to your meals for this week!!
what you will need for this recipe:
- Stainless-Steal Mixing Bowls – In my opinion, these are a necessity for cooking. I use these when mixing up my ground meat. I linked ones that are similar to mine.
- Meat Thermometer – This is the way to make sure the meat is at a safe temperature for consumption. Here is a good one.
- Parchment Paper – Guys, this is a really important one to get a clean version of because if you’re cooking a lot you are going to be using parchment paper. Get one that’s not poisoning you.
- Quality Extra Virgin Olive Oil – If you hear nothing from what I said except this: quality olive oil is important for our health and I hope you really consider getting a good one. I use Kosterina, and here’s 15% off if you decide you want to try it!
Brit’s healthy-highlights
The star in this show is ground BEEF. (Grass-fed, of course)
- Higher Omega-3s – Grass-fed beef has up to 5x more heart-healthy omega-3 fatty acids than grain-fed beef.
- More Antioxidants – It contains higher levels of vitamins A & E and glutathione, which help fight inflammation.
- Richer in CLA (Conjugated Linoleic Acid) – CLA is a type of fat that supports fat loss, heart health, and immune function.
- Fewer Antibiotics & Hormones – Grass-fed cattle are less likely to be treated with antibiotics and artificial hormones, reducing exposure to unwanted chemicals.
- Lower in Unhealthy Fats – It has less overall fat and more nutrient-dense lean protein.
The Recipe:
Ingredients:
- 1 lb of Ground Grass-Fed Beef – I usually get mine from Trader Joe’s
- 1lb of Ground Pork – you can use more beef or lamb if you don’t want to use pork!
- 4 Cloves of Minced Garlic
- 1/2 Small Red Onion – Finley Chopped
- 3 Tbsp Fresh Parsley – Chopped
- 1/4 Cup Almond Flour
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Parmesan – Grated
- 1 egg
- Fresh ground pepper & a pinch of salt
- Vegetables of choice – I used zucchini, tomatoes and bell peppers
- Grated cheese of choice I used a sharp white cheddar
Method:
- Preheat your oven to 420F/215C.
- Then, I like to prep my vegetables so they are done and ready to be stuffed. I use a spoon and core out all my vegetables!
- Now, we are going to mix our meats. In a large mixing bowl, add beef, pork, onion and garlic.
- In the same bowl, add almond flour, parmesan, parsley, and olive oil.
- Last, we are going to add the egg, pepper, and salt. Mix super well; I use my hands.
- Now, you are going to put your vegetables in an oven-safe dish; I put parchment first. Then, you are going to stuff all those vegetables. – This recipe makes a lot, so it’s perfect for a big family or meal prep.
- Place them in the oven and cook for 20 minutes.
- When the 20 minutes is almost up, it’s time to grate your cheese and then put it on top of your almost completely cooked meat.
- Place the trays back in the oven and bake for an additional 10 minutes, and then broil until the cheese gets brownish and crunchy! (Also, the inner temp should read at least 140F to ensure the pork is cooked to the right temperature).
- PS. Don’t worry if you overcook it. The almond flour, olive oil, and pork will ensure this is a super moist finish.
- You are done!! I eat these as is. I think they are moist enough and full of flavor, you don’t need a topping. But I have put avocado on top!
I hope you enjoyed this super easy, healthy dinner recipe. It is always on rotation here, especially for a good weeknight dinner. It honestly never gets old because you can always change up the vegetables. Please let me know how this worked out for you!
Questions/Comments:
If you tried this, it would mean a lot to me if you left me a review and comment, letting me know how this worked out for you. Thank you so much in advance!
If you have questions, too, I would love to hear them! I want to improve my recipes and blog as much as possible and make it the easiest for YOU!
Appreciate you all so much! Happy cooking!
Other easy dinner recipes you will Love:
One-Pot Stew Recipe – This is by far one of my favorite meals I’ve made this winter. Easy and delicious.
Coq Au Vin Blanc – Way easier than it seems and so healthy and flavorful.
Whole Baked Chicken – Ridiculously easy and nutrient-dense.
Stuffed Vegetable Recipe
Ingredients
- 1 lb of Ground Grass-Fed Beef – I usually get mine from Trader Joe’s
- 1 lb of Ground Pork – you can use more beef or lamb if you don’t want to use pork!
- 4 Cloves of Minced Garlic
- 1/2 Small Red Onion – Finley Chopped
- 3 Tbsp Fresh Parsley – Chopped
- 1/4 Cup Almond Flour
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Parmesan – Grated
- 1 egg
- Fresh ground pepper & a pinch of salt
- Vegetables of choice – I used zucchini tomatoes and bell peppers
- Grated cheese of choice I used a sharp white cheddar
Instructions
- Preheat your oven to 420F/215C.
- Then, I like to prep my vegetables so they are done and ready to be stuffed. I use a spoon and core out all my vegetables!
- Now, we are going to mix our meats. In a large mixing bowl, add beef, pork, onion and garlic.
- In the same bowl, add almond flour, parmesan, parsley, and olive oil.
- Last, we are going to add the egg, pepper, and salt. Mix super well; I use my hands.
- Now, you are going to put your vegetables in an oven-safe dish; I put parchment first. Then, you are going to stuff all those vegetables. – This recipe makes a lot, so it’s perfect for a big family or meal prep.
- Place them in the oven and cook for 20 minutes.
- When the 20 minutes is almost up, it’s time to grate your cheese and then put it on top of your almost completely cooked meat.
- Place the trays back in the oven and bake for an additional 10 minutes, and then broil until the cheese gets brownish and crunchy! (Also, the inner temp should read at least 140F to ensure the pork is cooked to the right temperature).
- Don’t worry if you overcook it. The almond flour, olive oil, and pork will ensure this is a super moist finish.
- You are done!! I eat these as is. I think they are moist enough and full of flavor, you don't need a topping. But I have put avocado on top!
- If you made this, it would mean so much to me if you would review and rate this recipe! it really helps me out and allows me to improve my blog! Making this the best place for you!!
Notes
I personally don’t calorie count and think it’s best to try to eat intentionally and not focus so much on numbers.
