Easy Kosher Recipes » Meat » Stuffed Vegetables

Stuffed Vegetables

Super Delicious

Stuffed vegetables are delicious, nutritious, and very easy to make. Basically you can stuff almost any vegetable or fruit, here I will give the classic fillings for vegetables, but the technique is similar to any vegetable. Do not be afraid from the length of the recipe - it's because there are several types of fillings, but the preparation and cooking are so easy, it’s not clear enough why we don’t prepare stuffed vegetables every week!
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Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours


  • Round! Zucchini
  • Large Onion
  • Red Peppers
  • 2/3 a cup Rice
  • 1 Pound Ground Meat
  • a bunch - chopped Cilantro
  • As Needed Paprika
  • As Needed Cumin
  • As Needed Baharat
  • A pinch Cinamon
  • As Needed Salt
  • As Needed Ground Black Pepper
  • 28 Ounces canned Crushed Tomatoes
  • From whole lemons Lemon Juice
  • Teaspoon Sugar
  • Canola Oil


Preparing the filling

  • Rinse the rice, drain and place in a bowl.
  • Add the ground beef.
  • Add the chopped coriander.
  • Add the spices (paprika, cumin, Bharat, salt and pepper) to taste. It is not recommended to put a lot of Bharat, and just put a little cinnamon. It is designed to enhance flavors, not be felt too much.
  • Mix everything nicely (with your hands of course!)
  • That’s it, the filling is ready.

Preparing stuffed vegetables

  • Stuffed peppers
  • Using a knife remove the head of the pepper - and set aside.
  • With your fingers, remove the insides and white stripes on the sides.
  • Put the filling in the pepper - without pressing in too much, but it should be filled to the top.
  • Cover with the head of the pepper.

Stuffed Zucchini

  • Using a knife remove the head of the zucchini.
  • With a Parisian scoop, empty the contents of the zucchini – there should remain about half cm of zucchini shell.
  • Keep the contents of the zucchini we removed in a bowl - it will be used for the sauce.
  • Fill the zucchini with the stuffing all the way - without pressing.
  • Close with the head of the zucchini.

Stuffed Onions

  • Take the onion - chopped his head and bottom - and make a vertical incision down the middle - place on a plate and place in the microwave for 4-5 minutes. (Or in boiling water for that time)
  • After it cools a bit - separate the layers.
  • We now make a kind of sausage onion filling - do not press.
  • Place a layer at the beginning - and roll - not by force.
  • Making the sauce 
  • Heat canola oil in the largest pot you have.
  • When the oil is boiling - very carefully place in the crushed tomatoes and cook for 3-4 minutes.
  • Add the zucchini contents previously emptied.
  • Add salt, pepper and sugar.
  • Stir and cook for 5 minutes over medium heat.
  • Turn off the fire.

  Cooking the Stuffed vegetables          

  • Fill the pot and make sure everything is very crowded - but not touching.
  • Place the onions with the open part facing down (or to the side of the pot)
  • The sauce should be as high as two-thirds filled. If missing - add a little water.
  • Add the lemon juice carefully - but not in the stuffed vegetables – in the sauce.
  • Cover the pot, turn on the fire - and bring to a boil.
  • Now there are two options: the first - lower the heat and cook for an hour and a half. Second - (my favorite) to heat the oven to 200 degrees - put in an hour with the lid, and after an hour remove the lid to cook for another 20 minutes for browning.
  • You made it! Your stuffed vegetables are ready. True, there are a lot of steps, but you must admit that it is easy to make!
  • Serve over white rice or yellow rice or couscous, or on its own. Anything goes.

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