Friday, October 29, 2010

Stuffed Vegetables




Whenever I am getting ready to prepare a meat dish, such as a roast of some kind, I am always left puzzling about what kind of side dish to prepare with it. Vegetables are colorful, and full of vitamins, but I am always looking for new ways to keep them tasting fresh and interesting. These stuffed vegetables (usually peppers, onions,and tomatoes) are easy to make ahead of time, and they reheat really well. They are hearty, and simply delicious. Even picky eaters who aren't crazy about the vegetables by themselves will be won over by the wonderful parmigiano reggiano cheese and the bread crumbs. They make great leftovers the next day.

ingredients:
2 red onions, peeled and halved lengthwise
2 red or yellow bell peppers, halved with the seeds removed
2 large tomatoes, halved crosswise, seeds and juice set aside
1 cup of bread crumbs
1/2 cup grated parmigiano reggiano cheese
1/2 cup finely chopped parsley
1/2 cup olive oil
salt and pepper to taste

Heat the oven to 450 degrees. Next, bring a large pot of water to a boil. Once the water is boiling hard, put the onions in for about 2-4 minutes until they are somewhat soft. Remove the onions, and once cool take out the inside layers and set them aside, leaving you with an outer shell of onion about 2-3 layers thick.

In a food processor put the inside from the onions, the seeds and juice from the tomatoes, and the parmesan cheese, bread crumbs, parsley, and olive oil. Add salt and pepper to taste. Pulse the food processor until the mixture reaches a homogeneous consistency.

Next, line a shallow casserole dish with aluminum foil. Put the peppers, onions, and tomatoes cut side up, and fill them with the food processor mixture. Do not pack them too tightly, just fill them up, then drizzle the tops with some olive oil, and a sprinkling of parsley. Bake for about a half hour, then I like to turn on the broiler for a few minutes at the end, to get a nicely browned top. Watch out, as they can burn in a hurry. I like to serve them right away and eat them hot, but they are can be nice at room temperature as well. ENJOY!!

1 comment:

  1. Looks absolutely delightful! Sadly, tomatoes are out of season here where we live, but those onions! Yum...:)

    ReplyDelete