Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Vegetarian Stuffed Vegetables

Vegetarian Stuffed Vegetables Related:   gluten-free, pareve, Rosh Hashanah, Shavuot, Sukkot, Tu b'Shevat, vegan, vegetables & legumes, vegetarian

Prep time: 15-20 mins

Cook time: 1 1/2-2 hours

Yield: 6 as main dish, 10 as a side

User Rating:
VN:F [1.9.22_1171]
Rating: 4.0/4 (1 vote cast)

Serving stuffed veggies is traditional during Sukkot, symbolic of the bounty of the harvest. This hearty fall dish, like most of my recipes, is easy to adapt to individual tastes and availability of fresh produce, not to mention leftover ingredients around the house. It’s a standard version with basic tomato-basil sauce, but feel free to experiment with different spices, grains and vegetables. For example, you can swap out the peppers and zucchinis for large yellow onions, Portobello mushrooms or small eggplants. Other grains can be used for stuffing including buckwheat, bulgur or farro. Try mixing in pumpkin seeds, sunflower seeds or wheat berries for added crunch. If you want a sweet and sour version, stuff with brown rice mixed with currants or raisins, chopped dried apricots and walnuts and cinnamon. There is no end to the possible combinations, so feel free to make this recipe your own.

Ingredients

  • Vegetables
  • 3 large red, green or yellow peppers
  • 2 large zucchinis
  • 2 large yellow crook-neck summer squash
  • Stuffing
  • 4 cups water
  • 1 teaspoon salt
  • ¾ cup brown rice, uncooked
  • ¾ cup quinoa, uncooked
  • ¼ cup wild rice, uncooked
  • 1-2 tablespoons olive oil
  • 8 ounces Portobello or white mushrooms, washed and cut into small pieces
  • 1 sweet onion, chopped
  • 2 cloves (or more to taste) garlic, minced
  • Salt and pepper to taste
  • Tomato Basil Sauce
  • 1-2 tablespoons olive oil
  • 1 large sweet onion, chopped
  • 3-4 cloves garlic, minced
  • Reserved scooped out insides of squash and zucchini, chopped
  • 6 fresh ripe tomatoes, diced or 2 cans diced tomatoes
  • 2 tablespoons tomato paste
  • ¾ cup raisins or currants
  • Salt and pepper to taste
  • ½ cup chopped fresh basil plus additional for garnish or 1 tablespoon dried basil

Preparation

  • Wash peppers, zucchinis and squash. Horizontally cut tops off peppers and discard seeds from inside. Save tops of peppers to use as covers. Halve zucchinis and squash lengthwise and use a spoon to scoop out just the soft core of seeds. Reserve scooped-out parts for sauce. Zucchinis can be cut in half if they are very long. Set aside scooped out insides for sauce. Place prepared veggies in a large deep casserole, roaster or Dutch oven in a single layer with scooped-out side facing up.
  • For stuffing, boil water and add salt. Stir in rice, quinoa and wild rice and cook covered over low heat for about 45 minutes until all water is absorbed and the grains are tender. Check periodically to make sure water hasn’t run out before grains are cooked. If so, add water and continue cooking as needed. Depending on the grains you use, cooking time may vary. While grains are cooking, heat olive oil in a medium pan. When hot, add mushrooms and sauté a few minutes. Add onions and continue to sauté until onions are translucent. Add garlic and cook until onions and garlic are browned. Season with salt and pepper to taste. Mix sautéed vegetables with cooked grains and season to taste. Set aside.
  • To make sauce, heat olive oil in a saucepan. Add onion, garlic and insides of zucchini and squash and sauté until soft. Add tomatoes and tomato paste to pot and bring to a simmer. Stir in raisins or currants and simmer for 20 to 30 minutes.
  • While sauce is simmering, preheat oven to 350 degrees. Spoon grain mixture into scooped out veggies in the pan, patting the filling to help it hold together. You can mound it a bit higher than the sides of the zucchini and squash. When sauce is done, adjust seasonings and add fresh or dried basil. Put the tops back on the peppers, spoon sauce over veggies  and bake covered with foil for about an hour, checking every 20 minutes for doneness. The vegetables will release a lot of liquid, which can be stirred into the sauce and spooned over the vegetables as they cook. If there is too much liquid, leave the cover off for the last half hour or remove some of the liquid and save to use as extra sauce later. Garnish with fresh basil leaves if desired.
  • This dish is even better if made the day before and reheated. It freezes well and tastes just as good heated up in the microwave.

Leave a Reply