Everything is better stuffed, right?
Tomatoes, peppers, crust and even you (think post-Thanksgiving).
Stuffed not stuffy.
Stuff some vegetables with more vegetables and call it a day, or dinner… whatever!
The good thing about stuffed vegetables is that there are endless possibilities.
Green & red peppers stuffed with beans, zucchini stuffed with chickpeas, tomato-stuffed eggplant… see what I mean?
This is a pretty pliable recipe, but here’s something to reference:
5-7 tomatoes, cored & seeded (you can keep their caps if you want)
1 shallot, chopped
1 small yellow onion, chopped
2-3 garlic cloves, chopped
3 cups roughly chopped mushrooms (whichever type you prefer is fine)
1 1/4 cup panko breadcrumbs
a handful of chopped parsley
Salt, pepper & olive oil
Preheat oven to 375°.
Add 2 tablespoons of olive oil to a medium pan over medium heat. Sauté the shallots, onion and garlic until translucent, then add the chopped mushrooms. Cook for about 7 minutes, then remove from heat. Season with salt & pepper and add the panko & parsley. Mix well and stuff each tomato with the mushroom mixture. Sprinkle Parmesan over each stuffed tomato.
Bake for about 25-30 minutes, or until tomatoes are tender & the panko golden crispy.
Easy like summer-living, right?
What’s your favorite stuffed recipe?