A Stuffed Picnic Tuna And Artichoke Stuffed Tomatoes Red Pepper Feta And Chick Pea Stuffed Zucchini Nut And Brown Sugar Stuffed Macintosh Apples Recipes

YELLOW FIN TUNA FARFALLE

Steps:

• Heat saute pan over high heat, add oil. Lightly dredge tuna in lemon pepper. Pan sear quickly, about 1 minute each side. Finish in 375-degree oven to desired doneness, best served rare or medium rare.
• Remove tuna from the pan to a warm plate. Add garlic, basil, and wine to pan, reduce 30 seconds. Add cream and Parmesan, sun-dried tomatoes, artichokes, farfalle pasta, cook 2 to 3 minutes until pasta is hot.
• Put faralle on plate or pasta bowl and placed seared tuna on top. Sprinkle with feta and garnish with blanched broccoli florets, and diced tomato.

GIUDITTA'S POMODORI RIPIENI: GUIDITTA'S STUFFED TOMATOES

Steps:

• To make the mayonnaise: Beat the egg yolks in a mixing bowl. Then drizzle extra-virgin olive oil in a thin steady stream while continuously whisking the yolks. Add the salt, to taste, freshly squeezed lemon juice, and continue to whisk the mixture until well blended and creamy.
• Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon.
• To make the filling: Drain the oil from the tuna and place the tuna in a bowl. Then add the parsley. Chop 2 tablespoons capers and add to the mix. Add 3/4 of the mayonnaise. Mix well. Divide the tuna mixture among the tomato shells. Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers.

GREEK-STYLE STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the beef, spinach, zucchini, onion, bulgur, egg, oregano, salt and a few grinds of pepper. Mix until thoroughly combined.
• Arrange the pepper halves cut side up in a 9-by-13-inch baking dish and fill each pepper half with the meat mixture. Pour the tomatoes over the peppers and sprinkle with the feta cheese. Cover with foil and bake for 30 minutes. Uncover and bake until the meat mixture is completely cooked and the peppers are tender, about 25 minutes longer.

MEDITERRANEAN STUFFED PEPPERS

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact; remove seeds and membranes. In 5- to 6-quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes; drain. Place peppers cut side up in pan.
• In 10-inch nonstick skillet, cook turkey, garlic, Italian seasoning, 1/2 teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink; drain.
• Transfer turkey mixture to medium bowl; stir in pasta sauce, chick peas and artichoke hearts. Stir in mozzarella cheese and 1/2 cup of the feta cheese.
• Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray; cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
• In small bowl, mix tomatoes, basil and remaining 1/4 teaspoon salt. Top cooked bell peppers with tomato mixture and remaining 1/4 cup feta cheese before serving.

QUICK TUNA-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell for each. Invert tomatoes onto paper towels to drain. , In a bowl, combine the mayonnaise, celery salt, dill and pepper. Stir in the tuna, celery and cashews if desired. Spoon into tomato shells.