Stuffed Veggies
Recipe type: Entree
  • 1 lb. pork or turkey sausage, mild or spicy
  • 1 lb. ground turkey or beef
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 cup cauliflower florets, finely chopped
  • ½ bell pepper, diced
  • 2 tsp. Italian seasoning
  • 3 cups tomato sauce, divided
  • Salt and pepper to taste
  • 4 large bell peppers or 4 large zucchini
  • 1 cup Parmesan cheese, divided
  1. Preheat oven to 350 F
  2. Prepare stuffing vegetables.
  3. Remove tops from bell peppers and remove all seeds and ribs while keeping the pepper intact.
  4. If you’re using zucchini instead, cut zucchini in half horizontally and scoop out almost all of the pulp while keeping about a ¾- to 1-inch shell.
  5. Set aside.
  6. Brown sausage and ground meat in a large skillet.
  7. Drain off fat and set sausage and ground meat in a bowl.
  8. In the same pan, sauté onion, garlic, cauliflower, and bell pepper until softened.
  9. Add Italian seasoning; stir and let cook until you smell the spices, about 1 to 2 minutes.
  10. Return meat to pan.
  11. Stir.
  12. Add in 1- 1 ½ cups tomato sauce and ½ cup Parmesan, just until the mixture becomes thick.
  13. Add salt and pepper as needed.
  14. Grease a baking pan that will hold the vegetables securely.
  15. Stuff the vegetables and pat down the filling firmly in the vegetable shells.
  16. Place in the pan.
  17. Drizzle the tops of the stuffed veggies with tomato sauce and pour the remaining sauce in the bottom of the pan.
  18. Sprinkle tops with remaining Parmesan.
  19. Cover the top securely with foil that has been sprayed with oil to prevent sticking.
  20. Place covered pan in the oven.
  21. Bake for 40 minutes.
  22. Carefully uncover pan and return it to the oven for 10 minutes or until the tops are lightly browned.
Recipe by Fayette Woman at