Baked Zucchini and Sweet Peppers Stuffed with Kofte | Easy Gourmet Vegetable Dinner

Tired of the same old stuffed zucchini recipes? Join us on Culinary Compass as we reveal a uniquely delicious method for baking zucchini and sweet red peppers, stuffed with a flavorful ground beef and bulgur mixture. This technique, inspired by Mediterranean and Turkish culinary traditions, ensures your vegetables are perfectly tender while the kofte-style meatballs remain moist and juicy.

We skip the tedious process of hollowing out the zucchini, instead pre-baking them to manage cooking times—a professional cooking technique critical for achieving optimal texture when combining vegetables with varying densities, like zucchini and peppers. This dish is not only a fantastic example of healthy living but also a gourmet experience, customizable with a sprinkle of melted Kashar cheese or a refreshing serving of garlic yogurt.

Learn the secrets to perfectly seasoned kofte and a simple tomato sauce that brings this healthy, high-protein vegetable main course together. Don't forget to comment below: What soup would you pair with this spectacular dish?

***

*FULL RECIPE: Stuffed Zucchini and Pepper Kofte*

*Ingredients:*

3 large Zucchinis
3 small Sweet Red Peppers
8 oz Ground Beef
1 small Onion, grated (juice squeezed out)
1 clove Garlic, grated
3 tbsp Fine Bulgur (Cig Kofte type)
2 tsp Tomato Paste (divided: 1 tsp for meat mix, 1 tsp for sauce)
1 tsp Black Pepper
Salt (to taste)
1.5 cups Water
2 oz Kashar Cheese (or melting cheese, grated, optional)
1/2 bunch Fresh Dill, chopped

*Instructions (Summary):*

1. Slice zucchinis lengthwise, leaving ends attached. Trim pepper tops. Pre-bake zucchini at 425°F for 20 minutes.
2. Mix ground beef, grated onion, garlic, fine bulgur, 1 tsp tomato paste, pepper, and salt thoroughly.
3. Shape meat mixture into elongated meatballs (kofte). Place kofte inside the partially baked zucchini and peppers.
4. Whisk 1 tsp tomato paste with 1.5 cups water and salt for the sauce. Pour sauce over the dish, covering the meatballs.
5. Bake at 425°F for 30 minutes, or until kofte is cooked through.
6. Remove from oven 5-10 minutes before done. Sprinkle with fresh dill and grated cheese (optional). Return to oven until cheese is melted. Alternatively, serve without cheese, topped with garlic yogurt.