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Just Stuff It — 10 Stuffed Vegetable Recipes

Just Stuff It — 10 Stuffed Vegetable Recipes


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Ancho chiles stuffed with creamed corn, a traditional Turkish appetizer, vegetarian stuffed peppers, and more

These Caprese Stuffed Baked Potatoes, filled with fresh mozzarella, basil, and sundried tomatoes, can be served simply with some arugula tossed in olive oil and lemon juice for a complete meal.

Getting your "five a day" is important to your health — we all know that. A look at the Centers for Disease Control and Prevention's latest report on produce consumption among adults from 2000-2009 confirms this: During the 10-year period of the study, only 26.7 percent of adults on average reported having three or more servings of vegetables a day, and only 33 percent of adults on average had two or more servings of fruit a day. While there are certainly many factors at play, it seems that knowing what to eat doesn't necessarily translate to changing what we eat. That's why we rounded up some great recipes to help you work some more vegetables into your diet.

Click here to see the Just Stuff It — 10 Stuffed Vegetable Recipes Slideshow

Stuffed vegetable recipes are a great way to elevate vegetables from a side dish to something substantial enough to serve as a main course. And, while they are a boon to vegetarians (and we have certainly included some great vegetarian recipes, such as Meatless Monday's Hazelnut Quinoa-Stuffed Peppers), there are also many traditional stuffed vegetable recipes that use meat as well, such as this Turkish Stuffed Cabbage Recipe which features a mixture of ground lamb, basmati rice, onions, and tomatoes. And if you're planning on hosting a party over the weekend, they can easily be scaled up to serve a large number of guests; Ivy Stark's Corn-Stuffed Chiles is a good example, which is both flavorful and fun to make. For more recipes, check out the slideshow.

Will Budiaman is the Recipe editor at The Daily Meal. Follow him on Twitter @WillBudiaman.


Vegetarian Stuffed Vegetables Recipe

A strong contender for “Favorite Cookbook of the Season” is Brooklyn Chef Rawia Bishara’s Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking. Her Bay Ridge restaurant, Tanoreen, has been recognized by critics and media alike as one of the best Middle Eastern restaurants in New York. Update your “must-visit” list and make these vegetarian stuffed eggplants, potatoes, tomatoes and squash for a memorable Meatless Monday.

If a vegetable can be stuffed, an Arab cook will stuff it! It may seem odd when it comes to potatoes, but it is second nature to me since my mother never missed a chance to use them. This stuffing is rather traditional — feel free to play with the spices and herbs to suit your taste. But keep in mind that the softer the vegetable, the more loosely packed with stuffing it should be if a vegetable like Arabic squash is overfilled, the vegetable will burst during cooking. To serve, either arrange the whole vegetables on dinner plates with the sauce on the side, or split them lengthwise and drizzle the sauce over the top.


Ingredients

  • 1 green pepper
  • 1 red pepper
  • 1 yellow pepper
  • 2 large tomatoes
  • 2 small–medium aubergines
  • 1 green courgette
  • 1 yellow courgette
  • 6 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2½ tbsp tomato purée
  • 400g/14oz long-grain rice, rinsed
  • 250ml/9fl oz vegetable stock
  • large handful flatleaf parsley
  • large handful fresh mint
  • 1 tsp dried oregano
  • ⅛ tsp chilli flakes
  • salt and freshly ground black pepper

Gallery

  • 1 large red bell pepper, halved lengthwise
  • 2 large yellow squash, halved lengthwise (about 1 pound)
  • 1 large zucchini, halved lengthwise (about 1/2 pound)
  • Cooking spray
  • 3 ounces Italian bread
  • 2 garlic cloves, minced
  • 1 ½ cups chopped peeled plum tomato
  • ½ cup (2 ounces) finely shredded Parmesan cheese, divided
  • ¼ cup chopped fresh parsley
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt

Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.

Place bread in a food processor pulse 10 times or until crumbs measure 1 1/2 cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375° for 40 minutes or until shells are tender.


  1. Preheat the oven to 400°F.
  2. Cut the tops off the tomatoes and use a spoon to scoop out the core and seeds and discard.
  3. In a mixing bowl, combine the bread crumbs, cheese, basil, olive oil, and garlic and season with salt and black pepper.
  4. Stuff the tomatoes with the mixture.
  5. Place the tomatoes in a baking dish and bake for about 20 minutes, until the bread crumbs are golden brown and the tomatoes are lightly caramelized.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!


Recipe Summary

  • 8 cannelloni noodles
  • 5 cloves garlic, minced
  • 5 shallots, chopped
  • 2 tablespoons olive oil
  • 1 cup dry sherry
  • 2 cups heavy whipping cream
  • salt and pepper to taste
  • 1 onion, chopped
  • 1 cup fresh sliced mushrooms
  • 1 zucchini, chopped
  • 1 small eggplant, diced
  • 2 roasted red bell peppers, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¾ cup ricotta cheese
  • 1 cup grated Parmesan cheese

In a large pot of salted water, parboil cannelloni. (Parboiling is partially cooking the noodles in boiling water they will finish cooking when baked.)

Meanwhile, cook 2 cloves garlic and 2 shallots in 1 tablespoon olive oil in a medium saucepan over medium heat for 30 seconds. Pour in sherry, raise heat to high, and reduce liquid by half. Stir in cream, and reduce until there is about 1 1/2 cups liquid. Remove from heat, and season with salt and pepper to taste. Set cream sauce aside.

In a large skillet, heat one tablespoon olive oil over medium heat. Cook onion, 3 shallots, 3 cloves garlic, mushrooms, zucchini, and eggplant in olive oil until all vegetables are tender. Transfer to a large bowl. Stir in red peppers, basil, oregano, ricotta, and Parmesan cheese. Season to taste with salt and pepper. Set filling aside.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Stuff vegetable/cheese filling into cannelloni. Place in prepared baking dish, and cover with cream sauce.


Recipe Summary

  • ½ cup cooked rice
  • 2 tablespoons olive oil, divided
  • ⅛ cup minced carrots
  • ⅛ cup celery
  • 6 bell peppers (any color) stems and seeds removed, cut in half lengthwise
  • ½ pound ground beef
  • ¼ pound pancetta or lightly smoked bacon, diced
  • 1 ½ cups prepared marinara sauce
  • ¼ cup red wine
  • ½ teaspoon red pepper flakes
  • ⅓ cup heavy cream
  • ½ cup grated Parmesan cheese, divided

Preheat oven to 375 degrees F (190 degrees C).

Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in the carrots and celery cook and stir until the vegetables are tender, about 5 minutes.

Stir in ground beef and pancetta, and cook until browned and crumbled drain off any excess liquid, and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.

Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.


Easy Stuffed Pepper Recipe

Recipes for stuffed peppers can end up being too fussy and over complex but I think this recipe (below) is straight forward without too many ingredients, yet tasty and filling. Peppers stuffed with couscous is another easy and tasty recipe.

If you are not a vegetarian, you may also like to try Stuffed Peppers with Mince. It doesn’t really need an accompaniment although a nice green leafy salad would go well with it or your favourite cooked vegetable.

Roast stuffed peppers brings out the flavour of the peppers. Using red and green peppers together varies the flavour and makes for a colourful plate!


Horiatiki Salata (Classic Greek Country Salad)

Save your ripest and most aromatic tomatoes for this traditional salad that showcases their sweetness and the crunchiness of cucumbers. Use any ripe tomato, chop all your veggies, and toss with olive oil, salt pepper, and oregano. Use kalamata olives and feta cheese and serve a refreshing, classic salad in 10 minutes.

Add anchovies or capers if you want to spice it up, but do lessen the amount of salt because both ingredients are really salty. Serve with warm bread as an appetizer, or as a side dish with roasted lamb, pan-fried fish, or roasted chicken.


Recipe Summary

  • 3 tablespoons butter
  • ¾ cup fresh bread crumbs
  • ¼ cup chopped green onions
  • ¼ cup celery, diced
  • 1 clove garlic, minced
  • 4 ounces cooked shrimp
  • 4 ounces cooked crabmeat
  • 1 tablespoon chopped fresh parsley
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 6 (4 ounce) fillets red snapper

Preheat coals in a covered grill to high heat.

To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.

Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.

Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.

Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.



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