Mediterranean Stuffed Vegetables Recipe

Ingredients:

• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 2 large zucchinis
• 1 large eggplant
• 1/2 cup cooked rice
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth

Directions:

1. Preheat your oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove the seeds and membranes. Cut the zucchinis and eggplant in half lengthwise and scoop out the flesh, leaving about 1/4 inch thick shells. Reserve the scooped-out flesh.
3. In a large bowl, mix together the cooked rice, parsley, mint, feta cheese, walnuts, olive oil, salt, and black pepper. Add the reserved vegetable flesh and mix well.
4. Stuff the bell peppers, zucchinis, and eggplant halves with the rice mixture. Place the stuffed vegetables in a baking dish. Pour the vegetable broth into the bottom of the dish.
5. Cover the dish with aluminum foil and bake in the preheated oven for 45 to 50 minutes, or until the vegetables are tender and the filling is hot.
6. Remove the foil and bake for another 10 to 15 minutes, or until the tops of the vegetables are lightly browned and crispy.
7. Serve hot.

Verdict:

This Mediterranean stuffed vegetables recipe is a healthy and satisfying dish that’s packed full of flavorful ingredients like fresh herbs, feta cheese, and walnuts. The tender and juicy vegetables are the perfect vessels for the rice filling, and the addition of vegetable broth helps keep everything moist and flavorful. This dish makes for a great vegetarian main course or side dish that will impress your friends and family.

Serving Suggestions:

This dish can be served as a vegetarian main course, or as a side dish paired with grilled chicken or fish. You can also add some bread or garlic toast to round out the meal. Leftovers can be kept in the refrigerator for 2-3 days and reheated in the microwave or oven.