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How to Make 'Unstuffed' Veggies

Cook books and cooking shows that promise a great Meal in a short amount of time have become very popular in recent years.  Have you ever noticed how many pots and pans they use?  Good grief! 

I like getting a great meal on the table quickly, but I don't want to spend two hours cleaning up the mess. When my kids were young I developed a collection of recipes that could be assembled in under 30 minutes using only one pot.

Often, I would prep the meal early in the morning (or night before) and then simply put it in the oven or on the stove to complete the cooking.  Here is one of those recipes.  While I hope you enjoy the meal I KNOW you will enjoy the clean-up!

Happy cooking!



2 lbs. ground beef
3/4 Cup Tomato sauce
1/2 cup bulgur or rice
1 medium onion, finely chopped
1 teaspoon cumin
1/2 teaspoon dried mint
1 teaspoon salt
1/2 pepper
Juice of 1/2 a lemon


I cup tomato sauce
1/2 cup water
Juice of 1/2 a lemon


2 lbs. assorted baby squash or vegetables of your choice.  Squash, eggplant, bell peppers and tomatoes work well in this dish.

Preheat oven to 350 degrees.  Combine meat mixture ingredients, shape into patties of desired size and place in large casserole dish.  Trim vegetables and scatter around meat patties. Combine sauce ingredients and pour over top.  Cover and bake for 11/4 hours or until cooked through and vegetables are tender.  If desired, serve with plain yogurt and a loaf of crusty bread.  Can be made a day ahead.  Serves around 6.

This post first appeared on French & Almonds Candy Blog By Cal, please read the originial post: here

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How to Make 'Unstuffed' Veggies


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