Vegetarian Stuffed Vegetables

2 large beefsteak tomatoes, hollowed and seasoned
2 large bell peppers, hollowed and seasoned
1 medium eggplant, split and hollowed
2 medium or large zucchini, split and hollowed
1/3 cup finely chopped scallions
2 tablespoons finely chopped italian parsley
2 tablespoons ea. finely chopped dill, basil and mint
salt and pepper to taste
1 medium white/yellow onion, finely chopped
1 large garlic clove, minced
1 cup long-grained rice
1/4 extra virgin olive oil
2 cups hot water
1/4 cup white wine, optional

Wash all the vegetables thoroughly and dry them.

Turn the tomatoes upside down and with a sharp knife cut off bottoms (save caps). Hollow the tomatoes over a large mixing bowl reserving both the juice and the pulp.

Cut tops off the bell peppers (save caps). Discard seeds and trim inner ribs.

Split the eggplant and the zucchini and hollow out both being careful not to break through the shells and combine with the reserved tomato pulp.

With a pastry brush lightly coat the vegetables with olive oil and season them with salt and pepper.

Prepare the stuffing by sautéing the onions and scallions in the remaining olive oil. Add the rice and sauté a few more minutes.

Finely chop the reserved vegetable pulp and add it to the pan.

Add the water and wine and cook for 10 minutes covered. Remove from heat and add the herbs and season to taste. Fill vegetables and replace reserved caps. Cover with foil and bake in a small roasting pan for approximately 30 minutes or until vegetables are tender and the rice is cooked.

Serves 6-8.



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