Stuffed Tomatoes And Bell Peppers

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Servings: 4 Difficulty: Advanced
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Savory vegetables stuffed with a spicy meat and rice mixture
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Stuffed Tomatoes And Bell Peppers

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 207.0

Description

These stuffed tomatoes and bell peppers offer a vibrant, hearty twist on classic Mediterranean appetizers. The hollowed vegetables are filled with a robust mixture of flaked poultry, cooked rice, and a complex sauce featuring ginger, garlic, and a blend of taco and five-spice seasonings. The result is a dish that balances the freshness of the vegetables with the deep, savory warmth of the stuffing. Perfect for potlucks, dinner parties, or a light main course, they bake until tender with a slight crunch. The flavors meld beautifully, creating a satisfying bite that is both comforting and exciting. Serve them warm with extra sauce on the side for dipping.

Ingredients

Directions

  1. Preheat oven to 350&# 194;°F (175ðC).
  2. Prepare the vegetables: Core and rinse 4 to 5 large bell peppers (green or red), removing seeds. Core 5 to 6 Roma tomatoes and carefully spoon out the insides, reserving the juice and pulp in a bowl. Set the hollowed peppers and tomatoes aside.
  3. Prepare the stuffing base: Finely chop 1/2 red bell pepper, 1/2 green bell pepper, 2 green onions, 2 stalks of celery, 1 small yellow onion, 1/2 zucchini, and 5 to 6 mushrooms. Grate 3 medium carrots. Peel and mince 5 to 6 garlic cloves. Grate fresh ginger root.
  4. Heat olive oil in a large frying pan over medium heat. Press in 2 cloves of minced garlic and stir until fragrant.
  5. Add the grated carrots to the pan and stir. Once the oil stops spitting, add the chopped vegetable mixture (peppers, onions, celery, zucchini, mushrooms).
  6. Season with soy sauce to taste and toss. Cook, stirring frequently, until the onions become translucent.
  7. Add the reserved tomato pulp and juice (from the hollowed tomatoes) to the pan. Stir until the tomatoes are tender.
  8. While the vegetables cook, add the remaining minced garlic and grated ginger to the pan.
  9. Once the mixture begins to dry out, add 1 can of chunky spaghetti sauce, a dash of nutmeg, a dash of five-spice powder, and taco seasoning mix. Stir well to combine.
  10. Simmer the sauce for a few minutes, then taste. Add crushed red peppers to desired heat level (start with 1/2 tsp). Add a splash of water if the sauce is too thick.
  11. Stir in 1 cup of flaked cooked poultry (chicken or turkey). Simmer until the mixture is semi-thick, stirring frequently to prevent sticking. Remove from heat and let cool slightly.
  12. In a separate bowl, mix equal amounts of the cooled sauce and cooked rice (approximately 3 tablespoons of each per vegetable).
  13. Stuff the hollowed bell peppers and tomatoes with the rice and meat mixture, ensuring they are filled but not overfilled to prevent leaking during baking.
  14. Arrange the stuffed vegetables on a baking sheet. Bake at 350ðF (177ðC) for about 30 minutes, or until the skins are wrinkled and lightly colored but still retain some crunch.
  15. Serve warm, drizzled with any remaining sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 207.0kcal
% Daily Value *
Total Fat 7.4g12%
Saturated Fat 2.5g13%
Cholesterol 37.2mg13%
Sodium 325.8mg14%
Total Carbohydrate 22.2g8%
Dietary Fiber 0.5g2%
Sugars 2.4g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: stuffed, tomatoes, bell peppers, poultry, rice, ginger, garlic, mediterranean, appetizer, baking, spicy, vegetables, meal prep, dinner party
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