3 Stuffed Vegetable Dishes: Fetty Tomatoes, Pepper Pies, & Rainbow Eggplant Wonder

We all know we’re supposed to get a few good servings of fruits and vegetables in our daily diets. Here are a few fun ones in the vegetable category. Hope you enjoy these eclectic stuffed vegetable dishes.

FETTY TOMATOES

Ingredients: 5 tomatoes, 1 block of feta cheese, 1 pepper, 1 avocado, 1 lemon, 5 oz of olives, 5 oz of corn, salt & pepper.

1: Wash vegetables. 2: Cut off the tops of the tomatoes and chop them. 3: Scoop out the flesh of the tomatoes. 4: Dice the pepper. 5: Cut the avocado and the feta cheese into small chunks. 6: Cut the olives into halves. 7: Mix the chopped tomato tops, tomato flesh, diced pepper, corn, olives, feta cheese, and avocado. 8: Add salt, pepper, and lemon juice. 9: Stuff tomatoes with the mix. 10: Enjoy.

[social_buttons]

PEPPER PIES

Ingredients: 4 peppers, ½ pound of spinach, 1 block of tofu, 4 oz of sundried tomatoes, 2 tablespoons of olive oil, 4 oz of corn, 5 button mushrooms, 3 cloves of garlic, nutmeg, curry, salt & pepper.

1: Wash vegetables. 2: Cut off the tops of the peppers (but keep the stems on the tops). 3: Hollow the insides of the peppers. 4: Mash the tofu with a fork. 5: Chop the sundried tomatoes into smaller pieces. 6: Cut off the stems of the spinach and chop the leaves. 7: Slice the mushrooms and fry them. 8: Add spinach, corn, sundried tomatoes, and mashed tofu to the frying mushrooms. 9: Season with pressed or chopped garlic, nutmeg, curry, salt, and pepper (to your taste). 10: Stuff the peppers with this mix, cover them with their tops, and place them in the oven. 11: Bake stuffed peppers for about 35 minutes at 350 degrees Fahrenheit.

RAINBOW EGGPLANT WONDER

Ingredients: 2 eggplants, 2 carrots, 1 beet, 4 oz of canned or cooked chickpeas, ½ block of goat cheese. 2 tomatoes, 1 red onion, olive oil, 2 cloves of garlic, fresh parsley, 1 jalapeño pepper, salt & pepper.

1: Wash vegetables. 2: Cut the eggplants into halves along their sides. 3: Season them with salt and let them juice (sit there) for about 30 minutes. 4: Remove the juice by dabbing it with paper towels. 5: Hollow the eggplants and chop the flesh. 6: Grate carrots, beet and cheese. 7: Slice onion and peeled tomatoes (the easiest way to peel tomatoes is to put them in hot water for a couple minutes first – the skin comes off easily then). 8: Mix carrots, beet, eggplant flesh, chickpeas, and tomatoes. 9: Add pressed garlic, olive oil, chopped jalapeño pepper, salt, and pepper (to taste). 10: Stuff eggplants with this mix. 11: Put grated cheese and sliced onion on top. 12: Pour some olive oil in a baking pot and place the eggplants on it. 13: Bake for 20 minutes at 350 degrees Fahrenheit. 14: Chop parsley and sprinkle it on top of the baked eggplants.

Enjoy these stuffed veggies and let us know if you have any tips of your own on these!

Image credit: headspacej via flickr under a Creative Commons license