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Stuffed Vegetables


Stuffed Vegetables Recipe

Ingredients:
  • ½ cup extra virgin olive oil, plus oil for drizzling
  • 1 yellow onion, chopped
  • 1 cup Arborio rice
  • 1½ cups water
  • 3 cloves garlic, finely chopped
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup fresh basil leaves, finely shredded
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 4 slices coarse country bread, crusts removed, soaked in water, and squeezed almost dry
  • 2 eggs, lightly beaten
  • 3 tablespoons fine dried bread crumbs
  • ¼ cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint (optional)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil, if using ground-beef or sausage
  • 1 pound ground beef; sweet Italian sausages, casings removed; or leftover roasted meat
  • 1 cup fresh bread crumbs, soaked in beef stock or waster and squeezed dry
  • ¼ cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil, mint, or marjoram (optional)
  • 2 or 3 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 12 small or 6 large tomatoes
  • 6 green bell peppers
  • 6 small globe eggplants (6 to 7 ounces each)
  • 8 medium zucchini
  • 6 large yellow onions
  • salt and sugar, if using tomatoes
  • Extra virgin olive oil as needed
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 155kcal (8%)
Total Fat 9g (14%)
Saturated Fat 1g (7%)
Cholesterol 0mg (0%)
Total Carbohydrate 17g
Dietary Fiber 1g
Sugars 2g
Protein 2g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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