Stuffed Zucchini, Tomato, and Pepper Recipe... :)~

It is day 7 of no meat... Even Ba-Con... Yeah that won't last for too much longer!... LOL...been having a craving!

Kat has been asking me to make stuffed zucchini for dinner one night... So along with the zucchini I picked up a giant tomato and some red & orange peppers, and stuffed them up too! Wish I had gotten a couple of Japanese eggplant....next time!

Here is the complete recipe and a short movie that I put together to go with it.

:)~ Enjoy! ~(:




Stuffed Veggies

1 zucchini cut in half lengthwise and flesh scooped out
2 Organic Bell peppers of your choice cut in half lengthwise and deseeded
1 Large tomato
2 Japanese eggplant cut in half lengthwise and flesh scooped out (May as well add the eggplant too!)

Rice & Vermicelli
1/3 cup broken up whole wheat spaghetti
1TB butter
1c Long grain rice
2c boiling veg stock

In a pot melt the butter and add the broken up pasta and cook on med for one minute stirring constantly. Add the rice and boiling stock, Stir and cover. Turn heat to low and simmer with lid on for 20 min, Cool and set aside.

Stuffing
2TB XVOO
1 Large onion diced
1/2c Diced red bell pepper
1 Organic carott shreded
1c Chopped zuchini that was scooped out
1/2c Chopped tomato that was scooped out
1 Scallion chopped
1 Clove garlic minced
1 pkg frozen organic spinach thawed and the water squeeed out
1 TB Chopped Parsley
3/4c Grated Reggiano Parmigiano
1/2c Seasoned bread crumbs
1 egg
1/4c Heinz Ketchup
S&P to taste

Bread Crumb Topping

In a bowl mix together
1/2c Seasoned bread crumbs
1/2c Shreded Reggiano Parmigiano
2tB Melted butter

Tomato Puree is made with 1c whole canned tomato and juices pureed in food processor with S&P.

In a hot pan add 2TB XVOO. Add the onions first, and sautee till translucent. Add all of the remaining chopped vegetables to the pan and season with S&P. Turn heat down to medium and let veggies cook til tender stirring occasionally.
Mix the egg, ketchup, parm cheese, and bread crumbs together and add to the veggies. Turn off heat and add the rice and mixture...Stir together and refrigerate for 2hrs.

Stuff hollowed out zucchini, peppers, tomato, and eggplant till heaping. Sprinkle with bread crumb mixture, drizzle with XVOO, and top with tomato puree.
Place in oven proof dish with remaining tomato puree, and Bake in oven at 400 degrees for 25 min or til golden.

Chili Stuffed Pablanos ... :)~

Vegan Chili Stuffed Pablano

2 TB xvoo
1 lg onion diced
1 ea small red, yellow, orange, pepper large dice
1 zucchini diced
3 carotts peeled and diced
3 ribs celery peeled and diced
1 lg clove garlic fine grate
1 corn on cob...cut kernels off the cob
1/2 jalepeno seeded and minced
2 cans organic whole tomatoes roughly chopped
1 lg Bay leaf
1 can each organic black, and garbanzo, and kidney beans rinsed and drained



On medium hi heat add the xvoo to the pot... get it nice and hot,and then add the veggies... Season with salt and pepper. Turn heat down to low and cook for 10 min stiring often. In a separate sautee pan on med heat toast 1 1/2 TB cumin and 3TB chili powder for 1 min. Be careful not to burn this! Now add the spices to the veggies and mix well. Add the chopped tomatoes and the juice with the bay leaf. Bring pot to a boil and then turn down to very slow simmer for 1 hr. At the very end add the beans and continue to cook for 10 more min

Slice a V into the top of the Pablano pepper as shown. Fill with the vegan chili and top with cheddar cheese! Place in oven proof dish and bake at 400 for 20 min or until cheese is golden and bubbly. Enjoy!... :)~

Stuffed Shells... :)~

Stuffed Shells

1 box large shell pasta cooked aldente

2c gravy....for the non Italians..... thats tomato sauce...hehehe

16oz container of ricotta cheese

1c frozen chopped spinach, thawed and squeeze out excess water

1 egg

1tsp chopped fresh parsley

1/2 c grated parmigiana reggiano

1c shredded mozzarella....save 1/4c for top

1 small clove garlic chopped

pinch of nutmeg

S&P

In a bowl mix the ricotta, spinach, egg, parsley, parmigiana, mozzarella, nutmeg, garlic, and S&P.

Refrigerate for 2-4hrs for best flavor. Cook pasta shells aldente. They will finish cooking when they bake in the oven. In a baking dish put a good layer of gravy down. Stuff the shells with either a spoon or fill a pastry bag or even a ziplock bag and cut the corner off. Arrange in baking dish. Top with the reserved mozzarella. Bake at 350 for 20 min or until cheese starts to brown and is bubbly.