Zucchini
Bell Pepper
Eggplant
Tomato
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. Since I am not overly fond of green bell peppers, that was strike one. They were always made with ground beef, rice and tomato sauce. 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 F. Remove from the oven and uncover dish.
Sprinkle with cheese and bake an additional 15 minutes.
Stuffed Red Peppers
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.
Ingredients
- 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 Italian mixed blended cheeses
- 2 plum tomatoes, seeded and finely chopped
- 1 cup Progresso Italian bread crumbs
Directions
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° F 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
Ingredients
- 1 cup cooked couscous, farro or barley (This would also be a good place to use leftover risotto.)
- Salt to taste
- 1/4 cup prepared basil pesto
- 3 large yellow or orange peppers, cut in half lengthwise and seeded
- 2 cups homemade tomato sauce
- Freshly ground pepper to taste
- Grated Parmesan cheese
- Fresh basil leaves for garnish
Stuffed Zucchini or 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.
Preheat oven to 400 degrees F.
Vegetarian stuffed tomatoes or zucchini make excellent side dishes.
Stuffed Tomatoes
Ingredients
- 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
Ingredients
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes (or to taste)
- 1/3 cup grated 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.
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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