Bell Peppers, eggplants, zucchini, mushrooms, onions and tomatoes are the vegetables usually used for stuffing. As I looked through my cookbooks, every one of them has a different version of how to stuff a vegetable. I am sure that in any culture where there is an abundance of farm raised crops, home cooks try to figure out how to utilize the produce and make dishes that have variety, as well as appeal.
As a child I remember my mother making stuffed green peppers, regularly, because my father liked them. I wasn’t fond of them and I don’t think my siblings were either. They were always made with ground beef, rice, and tomato sauce. Since I am not overly fond of green bell peppers, that was strike one. As an adult my tastes for different vegetables improved and, because my husband would often ask for stuffed peppers, I began experimenting with recipes for different fillings and vegetables that we eventually liked.
I still have my mother’s recipe written down on a recipe file card. It is fading, but still readable. This was pretty much my mother’s way to make Stuffed Green Peppers:
- 6 large green peppers
- 1-1/2 pounds ground beef
- 1/2 of a small onion, chopped
- 1 clove garlic, minced
- 1 cup cooked rice
- 1 teaspoon salt
- 15 oz can tomato sauce
- 3/4 cup shredded mozzarella cheese
Cook peppers in enough boiling water to cover for 5 minutes and then drain.
Cook ground beef, onion, and garlic and then drain off fat.
Stir in rice, salt, and half the tomato sauce. Heat through.
Stuff each pepper with beef mixture and stand upright in an ungreased square baking dish.
Pour remaining tomato sauce over the tops.
Cover with foil and bake for 45 minutes at 350 degrees. Remove from oven and uncover dish.
Sprinkle with cheese and bake an additional 15 minutes.
As in the recipe above, many recipes for stuffed vegetables call for boiling the vegetable before stuffing. I don’t do this because this step makes the vegetables soggy and they will spend the better part of an hour in the oven. Also, I feel the vegetables lose nutrients when boiled.
The recipes for fillings I am including here can be used in any vegetable of your choice and there are both meat versions and vegetarian versions. Preparations of the vegetables before stuffing will vary.
Stuffed Red Peppers
- 6 medium red peppers
- 1 large onion, chopped
- 2 teaspoons olive oil
- 1-1/2 pounds lean ground turkey breast or lean ground beef
- 1 teaspoon Italian seasoning
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1-8 oz package shredded 2 % Italian mixed blend cheese
- 2 plum tomatoes, seeded and finely chopped
- 1 cup Progresso Italian bread crumbs
Cut peppers in half lengthwise and discard seeds.
In a large skillet, saute onion in oil until tender.
Add the turkey, Italian seasoning, garlic, salt and pepper; cook and stir over medium heat until meat is no longer pink.
Transfer to a bowl; stir in half the cheese, the chopped tomatoes and bread crumbs. Spoon into pepper halves.
Place in a large baking pan coated with cooking spray.
Bake, uncovered, at 325° for 40 minutes or until peppers are tender.
Remove from the oven and sprinkle with remaining cheese. Return to the oven and heat, uncovered, until cheese is melted.
Vegetarian Stuffed Peppers
- 1 cup cooked couscous, or cooked farro, or cooked barley (This would also be a good place to use leftover risotto.)
- Salt to taste
- ¼ cup prepared pesto ( see earlier post on Everyday Sauces)
- 3 large yellow or orange peppers, cut in half lengthwise and seeded
- 2 cups homemade tomato sauce (see earlier post on Welcome to Jovina Cooks Italian)
- Freshly ground pepper to taste
- Grated Parmesan cheese
- Fresh basil leaves for garnish
- 4 medium to large zucchini or 2 medium eggplant
- 2 tablespoons olive oil, divided
- 1 pound ground lean turkey or beef
- 1 medium onion, chopped
- 2 cloves of garlic, diced
- 4 ounces of mushrooms, chopped
- 1/4 cup white wine
- 2 seeded and diced plum tomatoes
- 1/4 cup pine nuts, toasted
- 1 egg, beaten or 1/4 cup egg substitute
- 2/3 cup grated Parmigiano cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Cut the zucchini or eggplant in half lengthwise. Using a melon baller or small spoon, scoop out the flesh from the inside of the zucchini or eggplant. The shells should be about 1/4 inch thick. Be careful not to pierce the shell. Reserve and dice the flesh that has been scooped out.
Heat 1 tablespoon of oil in a skillet over medium heat until hot. Add the ground meat and sauté until lightly browned, stirring occasionally – about 8 minutes. Remove the meat to a bowl.
Using the same skillet, add the remaining 1 tablespoon oil and heat. Add the onion and garlic and sauté until soft, about 5-7 minutes. Add in the chopped mushrooms and reserved chopped zucchini flesh. Sauté until tender – about another 5 minutes. Add the ground meat back into the skillet.
Add the wine and diced tomato. Sauté until tomato is soft and heated through. Stir in the pine nuts. Remove from the heat and allow to cool before adding the egg.
Preheat oven to 400 degrees Fahrenheit. When the mixture has cooled, stir in egg or egg substitute, Parmigiano, basil, parsley, salt and pepper.
Fill the zucchini or eggplant halves with the mixture, slightly mounding. Arrange the stuffed zucchini or eggplant in a greased 13x9x2 baking dish. Sprinkle with breadcrumbs. Pour about 1/4 inch of water in the bottom of the baking dish. Place in the oven.
Bake for about 40-45 minutes or until the filling is golden brown and the vegetables are tender.
- 4 large tomatoes – a thin slice cut from the top and the insides scooped out and reserved
- 1 cup cooked farro or rice or barley
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons fresh basil, chopped plus extra for garnish
- 1/2 tablespoon fresh oregano, chopped
- 1/2 cup Parmigiano-reggiano cheese, grated plus 2 tablespoons for topping
Add cooked grain of choice and the 1/2 cup parmigiano-reggiano and mix well. Add salt and pepper to taste.
Fill tomatoes with stuffing until overfilled and top with the additional grated cheese.
Place in an oiled baking dish, and bake until cheese begins to melt and the filling browns – about 20 minutes.
Garnish with basil leaves.
Spinach Stuffed Zucchini or Tomatoes
- 4 large summer squash or zucchini
- or 6 medium tomatoes with top cut off and the insides discarded
- 2 (10 oz) packages frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 3 oz low-fat cream cheese
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/8 red pepper flakes (or to taste)
- 1/3 cup Parmesan cheese
- 2 tablespoons breadcrumbs
Cut squash lengthwise in half and remove some of the center flesh to make room for the filling and place in a greased 9 x 13 pan. If using tomatoes, cut off a thin layer from the top and scoop out the insides.
Heat oil and saute onions and garlic over medium heat until soft. Add spinach, cream cheese, salt and pepper, and red pepper flakes, stirring until cheese is melted and everything is heated through. Spoon evenly into shells, sprinkle with Parmesan cheese and bread crumbs.
Bake the squash for 30 minutes and the tomatoes for 20 minutes.. Larger squash may take an additional 10 minutes or more. Test the side with a knife to see if tender.
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- Stuffed Italian Zucchini (handmplanninginthekitchen.wordpress.com)
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- Zucchini, Eggplant and Basil Stuffed Mushrooms (qdprn.wordpress.com)