Stuffed Zucchini Stewed with Tomatoes and Bell Pepper

by Editorial Staff

I propose to cook a tasty and healthy dish – zucchini stuffed with minced chicken, stewed with vegetables. Minced chicken makes the squash dish hearty, and carrots, tomatoes, and bell peppers – bright, juicy, and mouth-watering. In addition, the preparation of stuffed zucchini does not cause any particular difficulties.

Stuffed Zucchini Stewed with Tomatoes and Bell Pepper

Summary

Cook Time	1 hour
Total Time	1 hour
Course	Soup
Servings (Default: 3)

Ingredients

Zucchini (large) – 460 g (1 pc.)
Minced chicken – 250 g
Tomato – 180 g (2 pcs.)
Bulgarian pepper – 80 g (1 pc.)
Onions (small) – 60 g (1 pc.)
Carrots (small) – 60 g (2 pcs.)
Salt to taste
Ground black pepper – to taste
Vegetable oil – 2 tbsp

For filing:

Fresh dill – a few branches
Fresh parsley – a few twigs

Instructions

We prepare the necessary ingredients. You will also need 100 ml of water for cooking. I have minced chicken, but you can use any minced meat.
We wash the zucchini, cut off the ends on both sides, and peel them. Then cut the zucchini into circles approximately 3 cm thick.
Cut out the middle in each zucchini mug, leaving an edge 1 cm wide.
Peel the onion, wash and cut into small pieces.
Combine onions with minced chicken. Add salt and ground pepper to taste, mix.
Grease the pan with vegetable oil. Fill the zucchini rings with minced chicken and onions and put them in the pan.
Peel the carrots, wash and cut into small pieces (or quarters of circles). Peel the bell peppers from seeds, wash and cut into small cubes. Wash the tomatoes and also cut them into small cubes.
Add salt to vegetables and mix.
Put the mixture of vegetables on top of the zucchini in a pan. Add about 100 ml of water.
Cover the pan with a lid and simmer the zucchini with minced meat and vegetables over medium heat for 30-35 minutes.
Stuffed zucchini stewed with tomatoes and bell peppers are ready.
Wash the dill with parsley, shake off the water and chop finely.
Sprinkle the prepared zucchini with chopped herbs and let cool slightly.
We layout the stuffed zucchini on plates and serve to the table.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.