#stuffed vegetables

[meowlicious-food]

Read Full recipe here 👉⋆Greek Stuffed Onions: Easy & Delicious Vegan Recipe⋆

[thefoodarchivist]

His: stuffed bell peppers (gemista) with potatoes and green beans.

These are stuffed with a mixture of minced beef, red lentils and rice cooked with onions, garlic, carrots, tomatoes and herbs.

[daily-deliciousness]

Vegetarian mexican stuffed zucchini

[picniconabroom]

This stuffed vegetables recipe is comfort food at its best, and one of my favorite family recipes! The juicy vegetables are stuffed with the most tender and tasty meat stuffing (using 3 different types of ground meats will do that). And if you’re better at cooking seasonally than me, you can easily swap the tomatoes and zucchinis with some fall/winter veggies of your choosing.  

  🍅

[onlyvegetarianrecipes]

Vegan Stuffed Mushrooms

Vegan and Vegetarian Recipes! 

[eggsetc-blog]

Vegan Portobello Pizzas

[thefoodarchivist]

My utterly non-authentic, but tasty, “gemista” - stuffed vegetables.

Sauté finely diced onion, carrot and celery with crushed garlic, finely chopped parsley and red chilli. Then add lean minced beef to the pan and sauté until browned. Add a squeeze of tomato purée, a sprinkle of dried oregano and another of dried chipotle chillis and mix well. Add tinned, chopped tomatoes, a couple of roughly chopped fresh tomatoes (to add a bit of variety in texture) and a pinch of sugar. Let simmer until cooked through and thickened slightly. On this occasion, I then added a mix of cooked brown rice and quinoa, but I sometimes add cooked lentils, other grains or beans… plenty of options, here.

I kept aside half the mixture to freeze and will serve another time with spaghetti or mashed sweet or white potato.

The rest, I piled into the hollows of seeded bell peppers and large tomatoes and baked for 30 mins at 190 Celsius.

Enjoy!

[thefoodarchivist]

One way I sometimes stuff bell peppers.

Sauté diced onion, crushed garlic, carrot and celery with oregano in olive oil until slightly softened, then add in some turkey (or a mix of pork and beef) mince and sauté until browned. You could use puy lentils instead. I then like to add spinach and some cooked mixed beans. Then add in some tinned tomatoes, tomato purée and sugar to taste, to balance the acidity in the tomatoes. Season as desired.

Stuff your bell peppers, drizzle with olive oil and bake at 190 Celsius for about 45 mins or until softened, burnished and delicious.