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6 Recipes for Stuffed Vegetables

Ricotta and Pesto Stuffed Tomatoes

This dish creates a fantastic combination between the acidity of the tomatoes and the light sweetness of the ricotta. You will need about 20 minutes to prepare the dish and another 20 to bake it to perfection. The result is a sweet, delicious treat that is still under 250 calories. A combination of cheese and tomato is always a delight for the senses, but that added honey and a bit of pesto make this a meal you can't stop eating.

Ricotta and Pesto Stuffed Tomatoes Image Source: Sugar Et Al
Ingredients:
Tomatoes - 4
Ricotta cheese - 5 oz.
Parmesan cheese - 2 tbsp.
Pesto - 1 1/2 tbsp.
Lemon zest - 1 tsp.
Tomatoes sauce - 1 cup (marinara)
Honey - 1 tbsp.
Basil - a handful
Parsley - a handful
Chives - a handful
Olive oil - as needed
Salt and Pepper - to taste
Chicken and Spinach Stuffed Sweet Potatoes

This is a spectacular combination of a vegetable and its stuffing – sweet potato that melts in your mouth, along with juicy chicken breast and spinach, seasoned with chipotle. This mix is made with an artist's eye for flavor, and they meld together just right.
 

Ingredients:
Sweet potato - 3 medium sized
Chicken breast - 2 lbs.
Olive oil - to taste
Salt and Pepper - to taste
Spinach leaves - 2 cups (washed)
Lemon juice - 2 tbsp. (fresh)
Garlic - 2 cloves (crushed)
Oregano - 1 tsp.
Cumin - 1 tsp.
Chili flakes - 1 tsp. (dried)
Cilantro - a handful
Leek and Parmesan Stuffed Artichoke

A lot of people don't know how wonderful it can be to cook with artichokes. Once you trim the parts that you can't eat, the earthy taste of the artichoke perfectly complements the sharp taste of the leek, along with breadcrumbs making it lightly crispy. You can add herbs or pine nuts to this dish, anything you'd like, really. 
 

Ingredients:
Artichoke - 4
Lemon - 1/2 a lemon
Salt and Pepper - to taste
Olive oil - 2 tbsp.
Chicken stock - 1 cup
Leeks - 3 (washed, ends trimmed, chopped.)
Garlic - 2 cloves (crushed)
Parsley - 1/2 cup (thinly chopped)
Breadcrumbs - 2 cups
Parmesan cheese - 1/2 cup (grated)
Hazelnut and Kale Stuffed Mushrooms

Instead of your regular stuffed mushrooms, this version of the favorite Californian dish uses kale instead of frozen spinach and adds a great feeling of crunch and a mix of flavors with some hazelnut, garlic and lemon topping.

Hazelnut and Kale Stuffed Mushrooms Image Source: Food and Wine
Ingredients:
Hazelnut - 1/4 cup
Lemon zest - 2 tbsp.
Garlic - 2 tsp. (crushed)
Parsley - 2 tbsp. (finely chopped)
Salt and Pepper - to taste
Cremini mushrooms - 16 (stems separated)
Unsalted butter - 3 tbsp. (1 tbsp melted)
Shallots - 1/4 cup (chopped)
Thyme - 1 tbsp. (freshly chopped)
Kale - 2 cups
Heavy cream - 1/4 cup
Sherry vinegar - 1 tsp. (alternative: wine vinegar)
Nutmeg - 1 pinch
Parmesan cheese - 1/4 cup (grated)
Tex-Mex Stuffed Peppers

It can be hard when eating vegaratrian, to become as full as you do when you eat meat. But that's not the case with stuffed peppers! They're not only delicious but are so filling you'll be stuffed yourself! In this recipe, we replace the rice with quinoa and add black beans to get a unique Tex-Mex flavor. 

Ingredients:
Onions - 1/2 (chopped)
Olive oil - to taste
Quinoa - 1 cup
Bell peppers - 4 medium sized
Black beans - 14 oz. (cooked)
Tomato - 1 (seeded and cubed)
Cilantro - 1/4 cup (chopped)
Salt and Pepper - to taste
Pickled jalapeƱo - 3 (chopped)
Canned crushed tomatoes - 17 oz. (crushed)
Tomato paste - 2 tbsp.
Chili flakes - 1 tsp.
Sugar - 1/2 cup
Cheddar cheese - 1 cup (grated)
Stuffed Cabbage Leaves

This is a traditional dish with many variations. This version is slow-cooked and mildly seasoned to perfection. Not many know how well beef and cabbage go together, but it's a marriage made in heaven if you ask me. These natural flavors are going to make this dish an immediate favorite among your family and friends.

Ingredients:
Salt and Pepper - to taste
Cabbage - 2 medium sized
Olive oil - 2 tbsp.
Onions - 1 large
Garlic - 3 cloves (crushed)
Thyme - 2 tsp. (chopped fresh)
Ground beef - 1 lbs.
Basmati rice - 1 cup (cooked)
Crushed tomatoes - 28 oz.
Chicken stock - 4 cups
Bay leaves - 1 handful
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Related Topics: tips, food, recipe, vegetables, delicious, Stuffed
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