5 Stuffed Vegetable Recipes You’ll Love

5 stuffed vegetable recipes that you are going to love

5 Stuffed Vegetable Recipes You’ll Love

May 24, 2022, 2:35 PM
2 minutes reading

These tasty stuffed vegetable recipes are sure to make you drool. (Photo credit: Flickr)

If you’ve had enough of vegetables cooked in the usual traditional way, try some stuffed vegetables to give your palate a refreshing touch.

Stuffed vegetables are vegetables that have been hollowed out and filled with flavorful ingredients and spices, then grilled or baked to perfection.

This way you can even offer children nutritious vegetables.

Here are five recipes for stuffed vegetables.

Stuffed tomatoes are best with some butter naan.

Cut and scoop out the insides of the tomatoes. Saute green beans, spray beans, black beans, kidney beans, onions, basil, black olives, oregano and corn kernels in olive oil.

Add lemon juice, salt and pepper and mix.

Place the filling in the tomatoes and garnish with grated mozzarella.

Bake for 10 minutes and serve.

Cut the tops off the peppers and remove the insides. Fry mustard seeds, cabbage, carrots, turmeric powder, coriander powder, red chili powder and salt in some oil.

Steam for five minutes. Fill the peppers with the mixture and fry them in some oil.

Cover and simmer the peppers for 10-12 minutes until tender.

Garnish with carrots and cabbage and serve warm.

Bharwa bhindi or stuffed ladyfinger

Cut each ladyfinger lengthwise without cutting the entire length.

Mix coriander powder, desiccated coconut powder, amchur powder, garam masala, turmeric powder, red chili powder and salt with some oil.

Fill the bhindis with the masala and toss the bhindis in a pan for 15 minutes until cooked.

Garnish with coriander and some lemon juice and serve warm with paratha or roti.

A classic and ever-favorite recipe, stuffed eggplant is completely vegan and can be enjoyed with some rice.

Mix together ground coriander, chili powder, desiccated coconut, ground cumin, salt, tamarind paste and garlic.

Fill partially cut baby eggplants with this mixture. Keep aside.

Saute mustard seeds, curry leaves and dry red peppers. Add eggplants and stir gently.

Garnish with fresh coriander and serve warm.

Mix together cream cheese, toasted cumin powder, coriander, garam masala and salt.

Fill the slit jalapeno peppers with the mixture, sprinkle some breadcrumbs over the cheese and seal the pepper sides.

Dip the jalapenos in breadcrumbs. Saute the onion, bell pepper and salt in some oil. Add the stuffed jalapenos and cook until caramelized on all sides.

Serve hot.

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