Italian Stuffed Vegetables Zucchini Bell Peppers Or Eggplants Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ITALIAN-STYLE STUFFED PEPPERS OR ZUCCHINI



Italian-Style Stuffed Peppers or Zucchini image

Ground beef (or turkey) and rice stuffed into bell peppers or large zucchini from your garden, seasoned with your favorite spaghetti or marinara sauce.

Provided by LindaS

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

3 -4 bell peppers or 2 -3 large zucchini
1 lb extra lean ground beef or 1 lb ground turkey
1/2 cup chopped onion
2 fresh garlic cloves, minced or 2 teaspoons minced fresh garlic
1/2 cup white rice, uncooked
1 cup water
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce
1 1/2 cups cheddar cheese, shredded
1 cup cheddar cheese, shredded
1 1/2 cups spaghetti sauce or 1 1/2 cups marinara sauce

Steps:

  • Brown ground meat with onion and garlic. Add rice, water, and sauce. Reduce heat, cover, and simmer for 20 minutes, or until rice is done.
  • Meanwhile, shred cheese. Wash and split peppers or zucchini. Split the peppers into thirds or quarters, depending on size. Or split zucchini in half. Remove seeds from peppers or scoop out the seeded center of zucchini, leaving about 1/2 inch all around. Arrange peppers or zucchini in a 9"x13" or 10"x15" pan, hollow side up.
  • When the meat-rice mixture is cooked, turn off heat. Add 1 1/2 cups cheese and stir until melted. Stuff the peppers or zucchini. Top with remaining 1 cup cheese and 1 1/2 cups spaghetti sauce. Bake uncovered at 350F for 30 minutes for peppers, or 45 minutes for zucchini, until heated through and sauce is bubbly.

Nutrition Facts : Calories 637, Fat 32, SaturatedFat 18.2, Cholesterol 146.3, Sodium 914.1, Carbohydrate 39.5, Fiber 5, Sugar 11.9, Protein 46.2

ITALIAN STUFFED VEGETABLES (ZUCCHINI, BELL PEPPERS, OR EGGPLANTS



Italian Stuffed Vegetables (Zucchini, Bell Peppers, or Eggplants image

A great way to serve up a delicious dish with healthy veggies! I know there are a lot of similar recipes out there but this stuffing does not call for rice so I thought I'd add my version. I think this dish stands great on it's own but a little side of linguine or angel hair pasta (which can be found in my recipes) might make for a more complete presentation. Enjoy!

Provided by Hanny

Categories     Poultry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 14

1 small onion, grated
1/4 cup chopped Italian parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated romano cheese
1/3 cup dried breadcrumbs (plain or seasoned)
1 lb ground turkey (preferrably dark meat)
1 1/2 cups marinara sauce
1 zucchini, ends removed and halved lengthwise
1 eggplant, ends removed and halved lengthwise
3 assorted bell peppers

Steps:

  • Preheat oven to 400 F.
  • Lightly drizzle ~2 tbsp olive oil into a baking dish.
  • In a large bowl, whisk together onion, parsley, egg, ketchup, salt, garlic, and black pepper.
  • Stir in the cheese and bread crumbs.
  • Mix in turkey until all is well combined.
  • Cover and refrigerate.
  • Now take your zucchini and eggplant and carefully scrape out the seeds and some of the inner flesh, creating a pocket for the stuffing while still leaving a pretty thick shell.
  • Halve and seed the bell peppers then fill all the vegetables with the turkey mixture, mounding slightly.
  • Arrange stuffed vegetables in the baking dish, pour marinara sauce over everything and sprinkle with some more of the grated Romano (I like to use freshly grated Parmesan).
  • Bake uncovered about 45 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 441.6, Fat 19, SaturatedFat 6.7, Cholesterol 162.1, Sodium 1584.6, Carbohydrate 35.7, Fiber 7.2, Sugar 18.1, Protein 33.5

EGGPLANT STUFFED BELL PEPPERS



Eggplant Stuffed Bell Peppers image

This recipe was in the Southern Lady magazine Jan/Feb 2006. I used red peppers but you can use either color. I made a few adjustments which I thought made it much easier to prepare. My husband loved it and so did I. Presentation is important, but taste is what matters the most. Try it...you'll like it!!

Provided by jrbennett

Categories     Vegetable

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 13

boiling water
4 bell peppers, I used red, cut in half lengthwise, deseeded and pith removed
4 tablespoons oil
2 large eggplants, peeled and cut into bite size pieces
3 garlic cloves, minced
1 cup Italian seasoned breadcrumbs
1/2 cup fresh basil, finely chopped
2 ounces parmesan cheese, grated
pepper
1/2 cup fresh parsley, minced
8 ounces goat cheese
1/2 cup pine nuts, toasted
marinara sauce

Steps:

  • Place peppers in boiling water for 3 to 4 minutes to soften, drain thoroughly set aside.
  • Pour oil in large skillet, stir in eggplant and garlic
  • Cook until eggplant is soft, approximately 20 minutes.
  • Remove from heat.
  • Preheat oven to 350.
  • Stir bread crumbs into eggplant mixture; toss until bread crumbs are moistened.
  • Stir in basil, parmesan cheese,pepper, goat cheese, parsley and pine nuts.
  • Fill softened peppers with filling.
  • Place peppers in oiled 9 x 13 pan. Pour about 1 cup water into pan.
  • Bake in oven covered for about 45 minutes.
  • Remove from oven.
  • Cover each pepper with marinara sauce.
  • Return to oven for another 10 minutes.

Nutrition Facts : Calories 475.5, Fat 32.4, SaturatedFat 11.6, Cholesterol 38.4, Sodium 700.4, Carbohydrate 31.6, Fiber 9.3, Sugar 8.9, Protein 19

PEPERONI RIPIENI ( ITALIAN STUFFED BELL PEPPERS WITH EGGPLANT)



Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) image

Make and share this Peperoni Ripieni ( Italian Stuffed Bell Peppers With Eggplant) recipe from Food.com.

Provided by Pneuma

Categories     Peppers

Time 1h10m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 12

3 large eggplants, peeled and diced
salt
1/4 cup olive oil or 1/4 cup Pam cooking spray, as needed
1 egg
5 tablespoons chopped fresh basil or 2 tablespoons dried basil
3 -4 tablespoons dried breadcrumbs
salt and pepper, to taste
4 large bell peppers
1 1/2 cups mozzarella cheese, to be divided into 8 parts
3 -4 tablespoons water
Pam cooking spray or olive oil, when drizzling the dish
aluminum foil

Steps:

  • Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat.
  • Wash eggplants again to ensure the bitterness is removed.
  • Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches.
  • Remove eggplants to a food processor and pulse for a few seconds.
  • Add egg, basil, breadcrumbs, salt and pepper to taste, and mix.
  • In the meantime, preheat oven to 200°C.
  • Cut off tops of green peppers and remove seeds.
  • Arrange bell peppers in a casserole dish with the open part showing.
  • Distribute the eggplant stuffing mix to the bell peppers.
  • Top each pepper with mozzarella cheese.
  • Spray Pam onto the dish and add the water.
  • Cover with a tight fitting lid or aluminum foil.
  • Bake 30 minutes or until the peppers are tender.

Nutrition Facts : Calories 415.4, Fat 25.4, SaturatedFat 8.1, Cholesterol 79.7, Sodium 332, Carbohydrate 35.8, Fiber 17, Sugar 14.4, Protein 17.2

More about "italian stuffed vegetables zucchini bell peppers or eggplants recipes"

RECIPE: LIDIA BASTIANICH'S STUFFED PEPPERS | CBC LIFE
recipe-lidia-bastianichs-stuffed-peppers-cbc-life image
Web Feb 20, 2019 Heat a dutch oven large enough to hold the peppers upright in one layer over medium heat. Add the olive oil. When the oil is hot, add the onion, and cook until softened, about 10 minutes.
From cbc.ca
See details


STUFFED EGGPLANT OR ZUCCHINI RECIPE - ITALIAN …
stuffed-eggplant-or-zucchini-recipe-italian image
Web Step 3. In a large skillet, over medium heat, heat 2 tablespoons of olive oil or melt 2 tablespoons of butter. Cook the eggplant or zucchini shells 8 to 10 minutes per side or until easily pierced with a fork but still hold their …
From italianmeddiet.com
See details


VEGETARIAN STUFFED BELL PEPPERS - ITALIAN MEDITERRANEAN DIET
Web Step 1. Cook rice per package directions. Step 2. Meanwhile, preheat oven to 375°F (190°C). Wash and dry peppers. Cut peppers in half length wise, and remove stem, …
From italianmeddiet.com
See details


VEGETARIAN STUFFED PEPPERS - ITALIAN RECIPES BY GIALLOZAFFERANO
Web Wash and dry the bell peppers: You’ll need 4 large peppers, around 2 lbs (850 g) in total; they may be red, yellow, and/or green peppers. Cut them across the top, around 1 inch …
From giallozafferano.com
See details


STUFF IT! 26 WAYS WITH STUFFED VEGETABLES | COOKING LIGHT
Web Dec 13, 2015 Zucchini, winter squash, bell peppers, eggplants, mushrooms, and more are fair game for stuffed ingredients such as roasted chicken and quinoa, a blanket of …
From cookinglight.com
See details


STUFFED PEPPERS, ZUCCHINI AND EGGPLANT (MIDDLE EASTERN DISH)
Web Stuffed Peppers, Zucchini and Eggplant (Middle Eastern Dish). For recipe details go to http://www.eatandconnect.com/recipe/stuffed-peppers-zucchini-and-eggpl...
From youtube.com
See details


ZUCCHINI STUFFED WITH EGGPLANT AND MINT RECIPE - LA CUCINA ITALIANA
Web Aug 26, 2022 3. Trim the zucchini and halve them lengthwise; empty the central part with the seeds, salt lightly and place in a greased baking pan. 4. Pit the olives and chop …
From lacucinaitaliana.com
See details


10 BEST ROASTED EGGPLANT ZUCCHINI AND PEPPERS RECIPES | YUMMLY
Web Nov 27, 2022 pepper, salt, eggplant, short pasta, extra-virgin olive oil, olive tapenade and 2 more Herb Roasted Chicken and Vegetables McCormick herb, chicken parts, olive oil, …
From yummly.com
See details


STUFFED BABY EGGPLANTS | ITALIAN FOOD FOREVER
Web Place the eggplants cut side up on a baking sheet. In a frying pan, heat the oil over medium heat, and then cook the onion until it is translucent, and 5 minutes. Add the garlic and …
From italianfoodforever.com
See details


EGGPLANT-STUFFED PEPPERS RECIPE - LA CUCINA ITALIANA
Web Jul 16, 2019 1 Cut the eggplant into cubes and sauté them in a pan for about 8 minutes with 2 tablespoons of oil and garlic and parsley, chopped together. Remove the tops of …
From lacucinaitaliana.com
See details


STUFFED VEGETABLES - LIDIA
Web 1 cup finely chopped scallions 10 large fresh basil leaves, finely chopped ½ cup freshly grated Grana Padano 2 large eggs, lightly beaten 1 teaspoon kosher salt for the …
From lidiasitaly.com
See details


ITALIAN STUFFED VEGETABLES ZUCCHINI BELL PEPPERS OR …
Web Add the mushrooms, zucchini, red pepper and eggplant pulp; saute for 4-6 minutes or until vegetables are crisp-tender. Stir in the tomatoes, wheat germ, parsley, thyme, salt, …
From tfrecipes.com
See details


Related Search