Stuffed Veggies

Here’s a recipe I came up with one night just basically using what I found in my frig…lol !! I had several red and yellow bell peppers and a large eggplant, zucchini, onions, and corn. I also had some ground beef. I decided I could do stuffed peppers and figured I’d try stuffing eggplant just for the heck of it! I didn’t have rice (that’s often used in stuffed peppers) so I used steel cut oatmeal… I’m the queen of substituting with what I have on hand. The result was delicious and a big hit with my family. Give it a try and let me know what you think…

Stuffed Veggies

1-2 lbs ground beef

1 med. onion – chopped

1 sm. zucchini – chopped

1 eat corn – kernels cut off cob

1 lg. eggplant – cut in half lengthwise … scoop out the “meat” and chop in small pieces

1 red bell pepper  Рchopped

4-5 red, yellow, or orange bell peppers- cut off stems and clean out seeds (prepared to fill with meat mixture)

Worcestershire sauce

salt to taste

pepper to taste

Dried basil

Dried parsley

Onion powder to taste

Garlic salt to taste

3/4 c. Steel cut oats

2 eggs

Tomato sauce

Coconut sugar (or brown sugar)

Place de-seeded bell pepper “cups” in pan with a little water and cook for about five minutes to soften

Mix ground beef with chopped onions, corn, zucchini, eggplant, peppers. Add half the tomato sauce, eggs, oats, Worcestershire sauce, and all the seasonings…mix well … I had to use hands.

Stuff pepper shells and eggplant boats with mixture. Top remaining tomato sauce  mixed with coconut sugar (or brown sugar) and Worcestershire sauce.

Bake 400 degrees for 45 minutes or until done completely through .

Enjoy !!!

Stacey Boyd

I'm a follower of Jesus, wife, homeschool mom of four fabulous kids - two sons and twin daughters, Bible teacher, and pursuer of healthy lifestyles. I host a Herb and Plow CSA pick up location because I love fresh from the farm, organic fruits and veggies, and love that my friends, family, and neighbors can participate at a great price.

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