Stuffed Vegetables

Stuffed tomatoes, peppers or other vegetables are ideal as dinner party starters. Peppers stuffed with rice and minced beef or pork is a great Spanish dish, while our favourite stuffed dish is the pumpkin stuffed with Chile con-carne (shown above).

Our recipes listed here, are for some of our personal favourite stuffed vegetables. They comprise tomatoes, onions, artichokes, peppers and of course – the stuffed pumpkin. If you like stuffed vegetables, then you must also view our article on stuffed baked potatoes. You will find the link at the bottom of the page.

HOT AND SPICY STUFFED GOLDEN NUGGET PUMPKINS

Make the day before if preferred; reheat covered in moderate oven for about 20 minutes.

6 golden nugget pumpkins
1/4 cup oil

FILLING
500g lean minced beef
15g butter
2 teaspoons oil
1 onion, chopped
2 bacon rashers
1/2 teaspoon chilli powder
2 teaspoons ground cumin
1 clove garlic, crushed
2 tablespoons tomato paste
1/4 cup dry white wine
400g can tomatoes
432g can red kidney beans, drained

Cut a 3cm lid from each pumpkin, scoop out seeds. Brush inside and out of each pumpkin with oil, place pumpkins on oven tray, place oiled lids on top; bake in moderate oven 30 minutes. Place Filling into pumpkins, top with lid, return to tray, bake in moderate oven 30 minutes or until pumpkins
are tender.

Filling: Heat butter and oil in large pan, add onion, bacon, chilli and cumin, stir over heat few minutes or until onion is soft, pour into bowl. Add beef to pan, cook, stirring, until well browned; add onion mixture, garlic, tomato paste, wine, undrained crushed tomatoes and beans. Cook over low heat, stirring occasionally, for about 20 minutes or until mixture is thick. Serves 6.

MUSHROOMS WITH BRIE TOPPING

Bread circles can be made the day before required and stored in an airtight container. Have mushrooms ready for rehearing 12 hours ahead.

8 large flat mushrooms
1 tablespoon oil
8 slices bread
60g butter, melted
30g butter, extra
2 teaspoons oil, extra
2 onions, sliced
2 bacon rashers, chopped
125g packet brie or camembert, sliced

Remove stems from mushrooms, brush both sides of mushrooms lightly with oil. Place mushrooms on oven tray, bake in moderate oven 10 minutes. Cut out circles of bread, brush both sides of bread with butter, place on oven tray, toast in moderate oven 10 minutes or until golden brown. Heat
extra butter and extra oil in pan, add onions, cook over low heat for about 10 minutes or until onions are lightly browned. Add bacon, cook, stirring, for about 3 minutes; drain mixture on absorbent paper. Divide onion mixture evenly between mushrooms, top with brie and toasted bread, place on oven tray, bake in moderate oven 10 minutes or until heated through. Makes 8.

MUSHROOMS STUFFED WITH CURRIED CRAB

Mushrooms can be prepared to the stage of cooking, covered and refrigerated, up to two hours beforehand.

8 large flat mushrooms
30g butter
3 green shallots, finely chopped
2 tablespoons plain flour
2 teaspoons curry powder
3/4 cup cream
1 tablespoon lemon juice
180g can crab, drained
Paprika

TOPPING
30g butter
1 cup stale breadcrumbs
1/2 cup grated tasty cheese

Remove stems from mushrooms. Heat butter in pan, add shallots, stir in flour and curry powder, stir constantly over heat 1 minute. Gradually add cream, stir constantly over heat until mixture boils and thickens. Remove from heat, stir in lemon juice and flaked crab. Fill mushroom caps with crab mixture, sprinkle with Topping and paprika; place on oven tray, bake in moderately hot oven 10 minutes.

Topping: Melt butter in pan, add breadcrumbs, stir over heat until breadcrumbs are golden brown, remove from heat; mix in cheese. Makes 8.

RED PEPPERS STUFFED WITH CHICKEN AND PINE NUTS

lf small red peppers are unavailable use three large peppers cut in half crossways. Make the day before if preferred; refrigerate until ready to serve.

1 barbecued chicken
6 small red peppers
1/4 cup pine nuts
2 tablespoons sultanas
1 tomato, peeled, chopped
3 green shallots, chopped
1/3 cup mayonnaise

Remove tops from red peppers, remove seeds. Toast pine nuts on oven tray in moderate oven for about 5 minutes. Remove skin and bones from chicken, chop flesh finely. Combine chicken with pine nuts, sultanas, tomato, shallots and mayonnaise in bowl, mix well. Fill peppers with chicken mixture, refrigerate until ready to serve. Serves 6.

PEPPER RINGS STUFFED WITH WILD RICE

Brown rice can be substituted for wild rice if preferred.

3 large yellow peppers
2 tablespoons oil
3 bacon rashers, chopped
1 onion, chopped
Z cup wild rice
2 tablespoons chopped fresh basil
1 litre (4 cups) chicken stock
1/2 cup white rice
440g can corn kernels
190g can champignons, drained, sliced
2 tablespoons chopped fresh basil, extra

Core and seed whole peppers, drop into a pan of boiling water, return to the boil, boil 1 minute; drain immediately, rinse under cold water until cold; drain. Slice peppers thickly. Heat oil in large pan, add bacon and onion, cook, stirring few minutes or until onion is soft, add wild rice, stir until all grains are coated with oil; add basil and stock. Bring to the boil, cover, reduce heat, simmer 30 minutes, add rice, cover, simmer 15 minutes or until cooked; drain away any excess stock; cool. Combine corn, champignons and extra basil with rice mixture, spoon into pepper rings. Serve hot or cold. Serves 6.

SALMON SALAD-STUFFED PEPPERS

2 green peppers
440g can red salmon, drained
1/4 cup mayonnaise
6 green shallots, chopped
2 sticks celery, chopped
2 tablespoons lime juice
2 tablespoons chutney

Cut peppers in half lengthways, remove seeds. Flake salmon, add to combined mayonnaise, shallots, celery, lime juice and chutney, spoon into peppers, refrigerate several hours before serving. Makes 4.

RISONI-STUFFED TOMATOES WITH BASIL SAUCE

Risoni is a rice-shaped pasta available from most supermarkets. Any variety of small pasta can be substituted.

6 tomatoes
1/2cup risoni
30g butter
1 onion, finely chopped
1 stick celery, chopped
1/4 cup plain flour
1 cup milk
1/2 cup grated tasty cheese
1/2 cup stale breadcrumbs
1/2 cup grated tasty cheese, extra
2 tablespoons grated parmesan cheese

BASIL SAUCE
1/2 cup fresh basil leaves
1/4 cup sour cream
1/4cup Italian dressing
1 tablespoon grated parmesan cheese

Cut tops from tomatoes, scoop out flesh. Add risoni to large pan of boiling water, boil rapidly, uncovered, for about 8 minutes or until risoni is tender; drain.

Melt butter in pan, add onion and celery, cook, stirring over heat few minutes or until onion is soft. Stir in flour, stir over heat 1 minute, gradually stir in milk; stir constantly over heat until mixture boils and thickens. Remove from heat, stir in cheese and risoni. Fill tomatoes with risoni mixture, top with combined breadcrumbs, extra cheese and parmesan cheese. Bake in moderately hot oven on oven tray for about 10 minutes or until heated through. Serve with Sauce.

Basil Sauce: Blend or process all ingredients until smooth. Makes 6.

TOMATOES STUFFED WITH TUNA AND EGG

Make several hours ahead if desired; refrigerate until ready to serve.

6 tomatoes
425g can tuna in brine, drained
4 hard-boiled eggs, chopped
8 pitted black olives, chopped
4 anchovy fillets, chopped
2 teaspoons curry powder
1/3 cup mayonnaise
4 slices bread

Remove a 2cm slice from the base of each tomato, scoop out pulp carefully, reserve 1/3 cup for the filling. Combine reserved tomato pulp in bowl with flaked tuna, eggs, olives, anchovies, curry powder and mayonnaise. Cut bread into small cubes, toast on oven tray in moderate oven for about 10
minutes or until golden brown. Add half the toast cubes to tuna mixture.

Fill tomatoes with tuna mixture, sprinkle with remaining toast cubes just before serving. Makes 6.

TOMATOES STUFFED WITH BASIL AND CHEESE FILLING

6 tomatoes
2 tablespoons fresh basil leaves
250g ricotta cheese
1/2 cup cottage cheese
1 clove garlic, crushed
2 tablespoons French dressing
1 tablespoon chopped fresh basil, extra

Slice about 2cm from top of each tomato, scoop out pulp carefully with teaspoon. Blend or process tomato pulp with basil until smooth. Combine ricotta and cottage cheese in bowl; mix well, stir in garlic, dressing and extra basil. Spoon cheese mixture into tomatoes; refrigerate several hours
before serving; serve topped with tomato pulp mixture.

EGGPLANT STUFFED WITH LAMB WITH CHEESY TOPPING

375g minced lamb
3 eggplants
salt
1 tablespoon oil
1 onion, chopped
2 cloves garlic, crushed
1/4 cup tomato paste
2 tablespoons chopped fresh basil
2 tablespoons oil, extra

CHEESY TOPPING
90g butter
3/4 cup plain flour
1 cup milk
200g carton sour cream
200g ricotta cheese, chopped
125g Swiss cheese, grated
30g butter, extra
1 tablespoon oil
1 1/2 cups stale breadcrumbs
1 tablespoon chopped fresh basil

Slice eggplants in half lengthways, carefully scoop out flesh leaving a 2.5cm thick shell, sprinkle inside of eggplants with salt; stand 30 minutes. Rinse eggplants under water to remove salt, drain on absorbent paper.

Heat oil in large pan, add onion and garlic, cook, stirring 1 minute; add lamb, cook, stirring until lamb is well browned, stir in tomato paste and basil; cool.

Brush eggplants all over with extra oil, place lamb filling into eggplants, spread with Topping, sprinkle with crumbs. Place eggplants on oven tray, bake in moderate oven 30 minutes.

Cheesy Topping: Heat butter in pan, add flour, cook, stirring 1 minute, gradually stir in milk and sour cream, stir constantly over heat until sauce boils and thickens. Remove from heat, add cheeses, stir until melted; cool. Heat extra butter and oil in pan, add breadcrumbs, cook, stirring, until golden brown; stir in basil. Makes 6

ONIONS STUFFED WITH SAUSAGES AND RICE

Any type of rice can be substituted for wild rice in this recipe; you will need a half cup cooked rice. Peel onions leaving root end intact.

6 onions
1/2 cup wild rice
60g butter
250g bratwurst sausages
125g baby mushrooms, sliced
1 tablespoon tomato paste

Add wild rice to large pan of rapidly boiling water, boil rapidly, uncovered, for about 30 minutes or until tender; drain. Boil, steam or microwave onions until just tender; drain. Cut onions in half lengthways, remove centre of onions leaving about 3 outside layers intact; chop onion centres finely.

Melt half the butter in pan, add sausages, fry until golden brown and cooked through, remove, drain; chop roughly. Melt remaining butter in pan, add chopped onion, cook, stirring, until lightly browned. Add sausages, mushrooms and rice, cook few minutes or until mushrooms are tender; stir in tomato paste. Spoon mixture into onions, place into baking dish, add about 1cm hot water to dish, cover with foil; bake in moderate oven 15 minutes or until onions are hot. (Or cover, microwave on HIGH about 8 minutes.) Serves 6.

STUFFED ARTICHOKES WITHOLIVES AND ANCHOVIES

6 globe artichokes
30g butter
1 tablespoon oil
2 cloves garlic, crushed
4 cups stale breadcrumbs
1/2 cup chopped pitted black olives
1/2 cup chopped pitted green olives
1/2 cup chopped slivered almonds
45g can anchovy fillets drained, chopped
30g butter, extra
1/2 cup oil, extra
1/2 cup dry white wine
1/4 cup lemon juice

Cut stems from artichokes so they sit flat. Remove old outside leaves, shorten tips of remaining leaves with scissors. Heat butter, oil and garlic in pan, add 2 cups of the crumbs, cook, stirring until golden brown. Stir in remaining crumbs, olives, almonds, anchovies and extra butter, mix well.

For stuffed artichokes: Lightly tap artichokes on flat surface to loosen leaves, separate leaves carefully. Starting from the outside, press stuffing between leaves until artichokes are packed tightly. Place artichokes in baking dish, pour over combined extra oil, wine and lemon juice, bake uncovered
in moderate oven for about 30 minutes, basting occasionally with oil mixture. Serves 6.

suppers and buffets with Bill & Sheila
See also – Stuffed Baked Potatoes
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