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Easy Vegetarian Recipe Collection; Stuffed Vegetables
Enjoy these three free vegetarian recipes for stuffed vegetables excerpted from
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Place the green peppers in a saucepan with water to cover. Boil 5 minutes.
Drain, cool, and cut in half, removing the seeds and fibers. Chill.
Beat together the oil, vinegar, salt, pepper and mustard. Add the American and Swiss cheeses.
Marinate for 30 minutes. Stuff the pepper halves with the cheese mixture.
Serve on lettuce leaves. Serves 12.
Cut a ½-inch piece off the stem end of the tomatoes; reserve tops.
Scoop out as much of the pulp as possible.
Sprinkle the insides of the tomatoes with half the salt and pepper; chop the pulp.
Heat 1/2 cup oil in a saucepan; brown the onion in it. Stir in the rice until coated. Mix in the tomato pulp, currants and remaining salt and pepper. Add the water; cover and cook over low heat 10 minutes.
Mix in parsley and nuts; taste for seasoning. Stuff the tomatoes loosely; replace the tops.
Arrange in an oiled baking dish. Brush with the remaining oil; sprinkle with the bread crumbs.
Bake in a 350° oven 45 minutes. In Greece, the tomatoes are usually served cold, but they're delicious hot, too.
Serves 4 as a main course; 8 as a vegetable.
Scrub the zucchini, but do not peel. Cover with water, bring to a boil and cook over low heat 3 minutes.
Drain, cool, and cut in half lengthwise. Scoop out the pulp and dice it. Reserve the shells.
Heat 1/4 cup oil in a skillet; saute the onion 5 minutes. Add the pulp and garlic; sauté 3 minutes.
Mix in the tomatoes and mushrooms; cook 5 minutes.
Remove from the heat and mix in the bread crumbs, parsley, capers, anchovies, salt, pepper and basil.
Stuff the shells and place in an oiled baking dish. Sprinkle with the remaining oil.
Bake in a 350° oven 30 minutes.
Serve hot or cold. Serves 4-8.
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Easy Vegetarian Recipe Collection; Stuffed Vegetables
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Vegetarian recipe collection of more than 40 easy vegetarian recipes for special, unique, exciting and delicious vegetable dishes
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