3 Stuffed Vegetable Dishes: Fetty Tomatoes, Pepper Pies, & Rainbow Eggplant Wonder


Originally posted on Eat.Drink.Better. on August 30, 2009.

We all know we’re supposed to get a few good servings of fruits and vegetables in our daily diets. Here are a few fun ones in the vegetable category. Hope you enjoy these eclectic stuffed vegetable dishes.

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FETTY TOMATOES

Ingredients: 5 tomatoes, 1 block of feta cheese, 1 pepper, 1 avocado, 1 lemon, 5 oz of olives, 5 oz of corn, salt & pepper.

1: Wash vegetables. 2: Cut off the tops of the tomatoes and chop them. 3: Scoop out the flesh of the tomatoes. 4: Dice the pepper. 5: Cut the avocado and the feta cheese into small chunks. 6: Cut the olives into halves. 7: Mix the chopped tomato tops, tomato flesh, diced pepper, corn, olives, feta cheese, and avocado. 8: Add salt, pepper, and lemon juice. 9: Stuff tomatoes with the mix. 10: Enjoy.

PEPPER PIES

Ingredients: 4 peppers, ½ pound of spinach, 1 block of tofu, 4 oz of sundried tomatoes, 2 tablespoons of olive oil, 4 oz of corn, 5 button mushrooms, 3 cloves of garlic, nutmeg, curry, salt & pepper.

1: Wash vegetables. 2: Cut off the tops of the peppers (but keep the stems on the tops). 3: Hollow the insides of the peppers. 4: Mash the tofu with a fork. 5: Chop the sundried tomatoes into smaller pieces. 6: Cut off the stems of the spinach and chop the leaves. 7: Slice the mushrooms and fry them. 8: Add spinach, corn, sundried tomatoes, and mashed tofu to the frying mushrooms. 9: Season with pressed or chopped garlic, nutmeg, curry, salt, and pepper (to your taste). 10: Stuff the peppers with this mix, cover them with their tops, and place them in the oven. 11: Bake stuffed peppers for about 35 minutes at 350 degrees Fahrenheit.

RAINBOW EGGPLANT WONDER

Ingredients: 2 eggplants, 2 carrots, 1 beet, 4 oz of canned or cooked chickpeas, ½ block of goat cheese. 2 tomatoes, 1 red onion, olive oil, 2 cloves of garlic, fresh parsley, 1 jalapeño pepper, salt & pepper.

1: Wash vegetables. 2: Cut the eggplants into halves along their sides. 3: Season them with salt and let them juice (sit there) for about 30 minutes. 4: Remove the juice by dabbing it with paper towels. 5: Hollow the eggplants and chop the flesh. 6: Grate carrots, beet and cheese. 7: Slice onion and peeled tomatoes (the easiest way to peel tomatoes is to put them in hot water for a couple minutes first – the skin comes off easily then). 8: Mix carrots, beet, eggplant flesh, chickpeas, and tomatoes. 9: Add pressed garlic, olive oil, chopped jalapeño pepper, salt, and pepper (to taste). 10: Stuff eggplants with this mix. 11: Put grated cheese and sliced onion on top. 12: Pour some olive oil in a baking pot and place the eggplants on it. 13: Bake for 20 minutes at 350 degrees Fahrenheit. 14: Chop parsley and sprinkle it on top of the baked eggplants.

Enjoy these stuffed veggies and let us know if you have any tips of your own on these!

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Image credit: headspacej via flickr under a Creative Commons license

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~ by Zachary Shahan on January 9, 2010.

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