Hatfield - Stuffed Vegetables: Top 50 Most Delicious Stuffed Vegetable Recipes

Lovely peppers generously stuffed with rice, ground beef, warm spices, and aromatic mint. A beautiful looking dish for your loved ones.

Adding cheese on top is always a good idea. Dont be shy and make the most of these lovely Moroccan style stuffed peppers. Serves Ingredients : 1 2/3 cups cooked brown rice 4 medium bell peppers, tops removed and seeded 1 pound lean ground beef 4 cloves garlic, crushed 1/2 cup currants 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 1/2 cups low-sodium vegetable juice 1/4 cup chopped fresh mint, plus more for garnish 1 teaspoon freshly grated orange zest 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper Method of Preparation:

1. Cook peppers in microwave for 3-6 minutes until soft and tender
2. In a pan, cook beef and garlic for about 4-6 minutes, until meat is cooked through. Add currants, cinnamon, and cumin, and mix well. Then stir in the rice and cook for further 2 minutes.
3. Turn off the heat and add cup vegetable juice, cup mint along with orange zest and season to taste. Tip the mixture into peppers.
4. Pour the remaining vegetable juice into the casserole dish along with stuffed peppers.

   Cook for 2-3 minutes until hot.

Have you been searching for stuffed vegetable which is filling and tasty? Well here it is the dish! Peppers stuffed with turkey, mushrooms, zucchini, and spinach! Flavored with garlic and Italian seasoning! Tempted already? Serves Ingredients : 4 green bell peppers, tops removed, seeded 1 pound ground turkey 2 tbsp olive oil onion, chopped 1 cup sliced mushrooms 1 zucchini, chopped red pepper, chopped yellow pepper, chopped 1 cup fresh spinach 1 can (14, 5 oz) diced tomatoes 1 tbsp tomato paste Italian seasoning Garlic powder to taste Method of Preparation :

1. Preheat oven to 350F/180C/Gas 4. Cook bell peppers in microwave until tender.
2. Over medium heat cook the turkey and set aside.
3. Heat oil in a pan and saut onion, mushrooms, zucchini, bell peppers and spinach until soft and cooked. Return the turkey to the mixture. And then sprinkle in the tomato and tomato paste, and season well with salt and pepper, Italian seasoning and garlic powder.
4. Tip the mixture into cooked peppers, and bake for 15- 20 minutes, until heated through

With a little bit of work you serve an exciting dish for your guests. This mixture of ground beef, rice, warm spices and of course paprika inside colorful peppers will leave your loved ones totally satisfied and grateful. Serves Ingredients : 6 medium red bell peppers 1 tablespoon extra-virgin olive oil 2 cups finely chopped onion 1 tablespoon minced garlic 3 tablespoons paprika, preferably sweet Hungarian 2 1/2 cups cooked long-grain or instant brown rice 1 large egg, lightly beaten 1 tablespoon chopped fresh marjoram 3/4 teaspoon salt 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground pepper 12 ounces lean ground beef To make the sauce : 1 14-ounce can diced tomatoes 1 cup reduced-sodium chicken broth 1 cup finely chopped leeks, white and light green parts only 1 tablespoon paprika, preferably sweet Hungarian 1/4 teaspoon salt Freshly ground pepper to taste 1 cup reduced-fat sour cream Method of Preparation :

1. Preheat oven 350F/180C/Gas 4.

   Cut tops of peppers and remove the seeds, chop the tops finely.

2. Heat oil in a pan and then saut onion for 5 minutes. Stir in chopped peppers, garlic, and 3 tbsp paprika, stir and cook for 5 minutes.
3. Stir the mixture into a bowl and let it cool down, then add in the rice, marjoram, egg, coriander and cumin, and season with salt and pepper. Add beef to the mixture and gently blend until well mixed. Spoon the mixture into peppers.
4. To make the sauce : in a pan, pour in tomatoes, stock, leeks and 1 tbsp paprika, bring to boil and then allow it to simmer for about 5 minutes until reduced by half, season with salt and pepper.
5. Lay stuffed peppers in a baking dish covered with foil, bake for 1 hour. And then remove the foil and cook for further 10 minutes. Serve hot with the sauce.

A simple and quick to prepare dish! Soft and tender zucchini boats stuffed with beef mixture is a perfect choice for an appetizer or main.

Garnish with your favorite herbs. Makes: Ingredients : 4 medium zucchini 1 pound ground beef 1 small onion, chopped 1 egg, beaten cup dried bread crumbs 1 can / 28 oz crushed tomatoes 1 can/ 11oz condensed tomato soup 1 cup water Method of Preparation :

1. Preheat oven to 350F/180C/Gas 4. Grease a baking tray. Cut the zucchini into half horizontally. Remove the seeds, chop of the seeds and set aside.
2. Mix the ground beef, chopped onion, egg, bread crumbs, and zucchini seeds.
3. Insert the beef mixture into prepared zucchinis equally, and put in the baking tray.
4. In a bowl, pour in the tomato soup, crushed tomatoes and water, stir well.
5. Sprinkle the tomato mixture over stuffed zucchinis. Bake for about 45 minutes.

Perfect choice for chicken lovers! Zucchini boats filled with shredded chicken breast, and flavored with warm spices.

A filling dish, to please your family around the dinner table! Makes: Ingredients : For the enchilada sauce: 1 cup tomato sauce 2/3 cup chicken stock tsp chili powder Olive oil for greasing 2 garlic cloves, crushed tsp ground cumin Salt & ground black pepper For the zucchini boats: 4 medium zucchini cup chopped spring onions 3 garlic cloves, crushed 1 tsp oil cup diced green pepper 8 oz cooked shredded chicken breast 1 tsp ground cumin tsp dried oregano tsp chili powder 3 tbsp fat free chicken stock 1 tbsp tomato paste For the topping : cup shredded light cheddar Chopped coriander for garnish Method of Preparation :

1. To make the sauce : in a pan heat the oil and saut onion and garlic. Then add chicken stock, tomato sauce, cumin and chili powder, and bring to boil. Turn the heat down and allow the mixture to simmer for about 5-10 minutes.
2. For the zucchini boats : preheat oven to 400F/200C/Gas 6. Halve zucchinis horizontally, remove the seeds and chop. Put zucchini pieces in boiling water and cook for about 1 minute.