top of page

Stuffing Vegetables Part 2

Updated: Aug 27, 2022



The filling you choose to stuff your vegetables makes a big difference to the resulting taste. This is a simple dish with a lot of variety.


In the last post I described how to prepare zucchini stuffed with meat. This week I will explain how to prepare the other vegetables that are commonly stuffed— peppers, tomatoes, and onions—and give you the recipes for the cheese and rice stuffings.








How to prepare peppers, tomatoes, and onions

Prep time: 10 – 20 minutes depending on the vegetable you choose

Total time: 15 – 25 minutes using microwave

30 – 40 minutes using oven


Peppers: (green, red, yellow)

a. Cut the top ½” off, reserve the top, and remove the seeds and membrane.

b. Once stuffed place the top of the pepper on top before cooking.

Tomatoes:

a. Cut off the top ½” of the tomato and set aside, remove the seeds, pulp, and clean out the center.

b. Place top, on the stuffed tomato before cooking.

Onions:

a. Select sweet onion because it is wide and best suited for stuffing.

b. Slice off the top ½”. With a spoon scoop out the center of the onion leaving the sides and bottom intact.


To pre-cook the vegetables, you can place them in your microwave on high for 3-4 minutes until they have softened but still hold their shape. Or, place them into a preheated oven at 350° for 15 to 20 minutes.



Cheese stuffing

The time for prepping the vegetables is above

Serves: 4

Prep time: 20 minutes

Total time: 50 minutes

Preheat oven 400°


Ingredients

Select 4 of the above vegetables

2 onions, chopped fine

2 cloves