Looking for some ideas to make your veggie dishes more appealing? Try stuffing them. These recipes can serve as a main course or a side dish. I wanted to use vegetables that you do not see stuffed very often and that are in season at this time of year, instead of cooking the usual peppers and tomatoes. Try these recipes for an interesting change.
Swiss Chard Rolls
5 servings
Ingredients
2 bunches Swiss chard, about 10 leaves
1 tablespoon olive oil
2/3 cup quick cooking barley
1/4 cup diced onion
1 clove garlic, minced
1/4 cup diced Swiss chard stems
2 plum tomatoes, seeded and diced
1/13 plus 2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dried Italian seasoning
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
Directions
Place the Swiss chard leaves in boiling water for 5 minutes to soften. Drain and place on paper towels.
Remove the ribs/stems from each leaf and set the leaves aside. Chop enough of the stems to measure ¼ cup.
In a medium saucepan over medium high heat, bring the 1 ⅓ cups vegetable broth to a boil and add a pinch of salt.
Add the barley, reduce the heat to a simmer, cover the pan and cook the barley for ten minutes. Remove the pot from the heat and let the barley rest covered for five minutes.
In a small skillet heat the olive oil. Add the onion, garlic and Swiss chard stems. Cook for 3 to 4 minutes or until they soften. Add salt, pepper and the Italian seasoning.
Add the chopped tomatoes, basil and cheese. Cook until the tomatoes soften. Adjust seasoning if necessary. Add this mixture to the cooked barley and stir well.
Set aside until the mixture is cool enough to handle.
Divide the stuffing equally among the leaves, about 2-3 tablespoons for each leaf.
Bring the edges of the leaves, about 1/2 inch, toward the center and roll and tuck into a ball or a cigar shape.
Heat the oven to 400 degrees F.
Arrange the Swiss chard rolls in a 13 x 9 inch baking dish and pour the 2 cups of stock over the rolls. Cover the dish tightly with foil and bake for 1 hour.
Spinach Stuffed Squash
2 servings
2 large yellow squash
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup panko crumbs
2.5 oz fresh baby spinach leaves
1/4 cup shredded cheddar cheese
Directions
Preheat oven to 400 degrees F.
Cut a thin slice off the top of each squash. With a spoon carefully remove the flesh of the squash without cutting into the outer shell. I use a grapefruit spoon to remove the flesh.
Finely chop the squash flesh.
In a skillet, heat the oil over medium heat. Add the onion, garlic and chopped squash; cook 5 minutes or until transparent. Add spinach and cook until wilted. Add salt and pepper, to taste.
Remove the skillet from the heat and stir in the panko crumbs and cheese.
Spoon mixture evenly into the squash shells. Place in a greased baking dish and cover with foil. Bake for 45 minutes; remove the foil and bake for 15 minutes more.
Cheeseburger Stuffed Onions
If you would like to make this dish vegetarian, substitute a grain, such as quinoa or rice for the meat in the recipe.
2 servings
Ingredients
2 medium sweet onions
1 tablespoon olive oil
2 tablespoons bell pepper, finely chopped
1 garlic clove, minced
1/4 teaspoon fennel seeds
1/4 teaspoon chili (red) pepper flakes
1/4 lb lean ground beef or turkey
1 tablespoon fresh basil, chopped
1/4 teaspoon salt
¼ teaspoon black pepper
Topping: 2 slices of American cheese, each folded into quarters
Directions
Preheat the oven to 400 degrees F.
Cut a 1/4-inch-thick slice from the top of each onion and reserve. Trim just enough from the bottom of the onions so they can stand upright.
Remove the dry skin and the outermost layer of each onion. Use a spoon or an ice cream scoop to remove the inner layers of the onion, forming a bowl with about 3-4 layers thick.
Dice the removed inner section of one of the onions and set aside. Save remaining sections for another use.
Prepare the stuffing:
Heat oil in a medium skillet. Add reserved diced onion and bell pepper and saute just until tender, about 4 to 6 minutes.
Add garlic, fennel seeds and chili flakes and saute for about 30 seconds, until fragrant. Add meat, stirring to crumble the meat and saute until browned, about 6 to 8 minutes.
Stir in the basil, salt and pepper.
Divide the stuffing evenly into each onion bowl, mounding it up. Wrap each onion in two layers of aluminum foil and bake in the oven about 45 minutes, or until tender.
Unwrap onions and top each with a slice of folded cheese. Return to the oven unwrapped and heat until the cheese begins to melt.
Transfer to a serving plate. Serve hot.
Marisa Franca @ All Our Way
Guess we could start singing Double the flavor, double the fun. I guess you have to go way back to remember the Doublemint song. 😉 But stuffing veggies gives double the taste. I love stuffing peppers, zucchini, squash, etc. I’ve never used Swiss Chard for stuffing — I’d better give it a try. Have a great day, Jovina!
Anne
I love stuffed vegetables. I never thought of stuffing Swiss chard, though–excellent idea, Jovina. Thanks for some more great recipes!
Animalcouriers
One of my favourite things. The stuffed onions must be tried!
Simply Splendid Food
Excellent idea. I will try the stuffed squash. Looks very tasty!
memadtwo
Those swiss chard rolls! Going to try them. N.
rhutcheson28
You’ve got the process for stuffing the chard well documented in photos. Should be a help in making the dish. Thanks.
Jovina Coughlin
I hope so. It is important that the leaves are boiled long enough to make them pliable and easy to roll up. The baking tenderizes them them completely. Thanks.
ravenhawks magazine
Reblogged this on ravenhawks' magazine and commented:
love the idea of the Cheeseburger Stuffed Onions
Ocean Bream
We make something similar in Morocco, the stuffing is with rice and tomato sauce and spices. I never liked it though, something about eating too much of it as a child. Those stuffed squash look DELICIOUS though! So hearty! I certainly must try it out 🙂
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Alma Vorrei
Thank you for these fantastic recipes.
Have a healthy day.