Stuffed Vegetables Baked in the Oven
Stuffed vegetables baked in the oven are a delicious, wholesome dish that brings together a variety of fresh ingredients, creating a harmonious blend of flavors and textures. This recipe is not only easy to prepare but also a fantastic way to use up leftover vegetables, making it a perfect meal for a busy weeknight or a cozy family dinner. Let’s dive into the details of this mouthwatering dish!
Ingredients
- 1 peperone giallo
- 1 melanzana nera ovale
- 2 pomodori maturi
- 400 g di patate
- 170 g di pollo cotto a dadini
- 60 g di pane raffermo inzuppato nel latte
- 150 g di formaggio affumicato
- 1 uovo
- 4 cucchiai di Grana Padano DOP
- ½ bicchiere di latte
- 1 rametto di rosmarino
- 1 spicchio d’aglio
- Sale e pepe q.b.
- Olio d’oliva q.b.
Directions
- Preheat your oven to 180°C. Cook the whole eggplants and yellow peppers on a baking tray lined with parchment for about 25 minutes until they are tender but still firm.
- Peel and dice the potatoes, then sauté them in olive oil with rosemary and garlic until nearly cooked. Add the diced chicken.
- Cut the eggplants in half, scoop out the flesh, and chop it finely. Hollow out the yellow pepper and the tomatoes.
- In a bowl, mix the potatoes, chicken, chopped eggplant flesh, soaked bread, egg, smoked cheese, Grana Padano, salt, pepper, and chopped parsley.
- Fill the hollowed vegetables with the stuffing, sprinkle with Grana Padano, drizzle with olive oil, and bake in the oven at 180°C for 25 minutes.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4
Nutrition info: Estimated calories per serving: 350
How to serve
Stuffed vegetables baked in the oven are best served warm, straight from the oven. Pair them with a light side salad or crusty bread for a complete meal. Drizzle with a little more olive oil before serving and garnish with fresh herbs for an attractive presentation. These stuffed beauties also make great leftovers, tasting even better the next day!
FAQs
Can I use different vegetables for this recipe?
Absolutely! You can use any type of vegetable that can be hollowed out, such as zucchini or bell peppers of any color.
What can I substitute for the chicken?
You can use cooked turkey, beef, or even opt for a vegetarian option like lentils or tofu to make the dish suitable for different dietary preferences.
How do I store leftovers?
Place the stuffed vegetables in an airtight container in the refrigerator, where they will keep for up to 3 days. Reheat in the oven or microwave before serving.
Stuffed Vegetables
Ingredients
Method
- Preheat your oven to 180°C.
- Cook the whole eggplants and yellow peppers on a baking tray lined with parchment for about 25 minutes until they are tender but still firm.
- Peel and dice the potatoes, then sauté them in olive oil with rosemary and garlic until nearly cooked. Add the diced chicken.
- Cut the eggplants in half, scoop out the flesh, and chop it finely. Hollow out the yellow pepper and the tomatoes.
- In a bowl, mix the potatoes, chicken, chopped eggplant flesh, soaked bread, egg, smoked cheese, Grana Padano, salt, and pepper.
- Fill the hollowed vegetables with the stuffing, sprinkle with Grana Padano, and drizzle with olive oil.
- Bake in the oven at 180°C for 25 minutes.
