Stuffed vegetables. How to cook vegetables in the oven delicious: recipes for everyday and festive dishes Stuffed vegetables with meat recipes

1. Stuffed peppers.

4 servings:
2 large bell peppers,
200-300 grams of minced meat,
1 tomato
a piece of cheese for sprinkling, greens.

Cooking:

Sweet bell peppers are cut into two halves and cleaned from the seed.
We stuff the pepper halves with minced meat prepared as usual.
Cut the tomato into circles and put a tomato circle on top of the minced meat on each pepper.
Sprinkle generously with grated cheese.
We send it to the oven. Bake for 20-25 minutes.
Sprinkle the finished dish with herbs. Rice, young potatoes can be served as a side dish.

2. Zucchini stuffed with chicken and vegetables.

Zucchini is not only tasty, but also a very healthy vegetable. In May, more and more often on the shelves of the supermarket, we can see this storehouse of microelements valuable for our body. A step-by-step recipe for zucchini stuffed with chicken and vegetables will help you prepare an original and delicious dish for the whole family.
Cooking the dish will take the hostess from 40 to 60 minutes. Zucchini for him it is better to choose large or medium. Then more tasty stuffing will fit.

You will need:

1 zucchini;
1 chicken fillet;
1 tomato;
half a bell pepper;
1 small carrot;
half an onion;
butter;
curry;
salt;
greenery.

How to cook:

1. Cut the zucchini lengthwise and clean from the core.

2. Finely chop the chicken fillet. Fry until golden brown in a hot pan.
Fry finely chopped vegetables in another pan. First onions and carrots, then peppers and tomatoes. Vegetables should release juice. On average, they should be kept on fire for 2-3 minutes. You can add everything that your refrigerator is rich in, depending on the season - cauliflower, eggplant, wheatgrass onions. Practical housewives must use the core and seeds of a young zucchini.

3. Stuff the zucchini. Place the chicken on the bottom and mix the vegetables on top.

4. Add a small piece of butter, curry, salt to the boats. Wrap in foil.
Bake in a hot oven for 30-40 minutes until done. The fact that the zucchini can be taken out will be evidenced by its softness and plasticity. Thanks to the foil, the dish becomes especially fragrant and juicy.

Serving to the table, sprinkle stuffed zucchini with herbs. Pairs well with garlic or mustard sauce.

3. AMAZING POTATOES

You will need:

potatoes - 1 kg
minced meat - 300 gr
onion - 2 pieces medium
carrots - 100 gr
tomato paste - 1 tablespoon
garlic
vegetable oil

How to cook:

We select potatoes of the same size. Cut out the middle of it (this can be done using a knife and a teaspoon). We cut off the bottom of the potatoes a little so that they are stable in a frying pan (or stewpan).

Preparing potatoes by cutting out the center

The main thing after all in stuffed potatoes is the taste of the inside. Therefore, we put in minced meat: salt, pepper, garlic and onion (previously crushed or very finely chopped) and stuff the potatoes.

Place firmly in the pan. Half fill with salted water and cook until half cooked.
At this time we are preparing the gravy. We pass the onions and carrots (in vegetable oil), at the end adding tomato paste, a little water and salt.

Add the gravy to the half-finished stuffed potatoes and simmer until tender.
Serve stuffed potatoes to the table with gravy and chopped herbs.

4. Tomatoes stuffed with chicken.

Chicken Stuffed Tomatoes are the perfect combination of ingredients that complement each other to make a great, almost perfect hot dish or a savory, mind-blowingly divine appetizer!

You will need:

Tomatoes - 4 pieces (large)
Chicken (breast) - 1-2 pieces
Mayonnaise - to taste
Hard cheese - 100 grams or to taste
Salt - to taste
Ground black pepper - to taste
Vegetable oil - 2-3 tablespoons

How to cook:

1. We take 1 large or 2 small chicken breasts, rinse the meat under cold running water from blood, dry it with paper kitchen towels from excess moisture, put it on a cutting board and cut off cartilage, hymen, and also breast bone, if any. After we cut the chicken into a small cube up to 1 - 1.5 centimeters and leave the cut on the board. Preheat the oven to 240 - 260 degrees Celsius.

2. Now turn on the stove to a medium level and put a pan on it with 2 - 3 tablespoons of vegetable oil. After the fat warms up, carefully place the chicken breast pieces in it and simmer them, stirring with a kitchen spatula, until the moisture is completely evaporated. When the liquid let in by the meat has completely evaporated, sprinkle with salt, black pepper to taste and continue to fry the meat until golden brown for 10-12 minutes. Then move the pan aside and let the fried chicken cool slightly.

3. While frying the chicken, we prepare the cheese, cut off the paraffin peel from it and rub it on a coarse grater directly into a deep plate. Then add some salt and black pepper to it.

4. Meat and cheese are ready, you can start preparing the tomatoes, wash them under cold running water from any kind of contamination and dry with paper kitchen towels from excess liquid. Then we take 1 tomato, put it on a cutting board and cut off the place on which the stalk was attached to it, cut off about 1/4 of the entire fruit. We take a teaspoon and very carefully, so as not to damage the walls, remove all the pulp from the tomato. Prepare the rest of the tomatoes in the same way.

5. Now we divide the stew into 4 equal parts and put each of them in a separate tomato. Next, pour the stuffed tomatoes with a generous portion of mayonnaise, 2 to 3 tablespoons each. Then sprinkle them with chopped cheese, put them in a glass non-stick form and send them to the oven, heated to the desired temperature.

Roast the tomatoes for 15 minutes until the cheese is completely melted. After the required time has elapsed, remove the form with tomatoes from the oven, holding the container on both sides with kitchen tacks. With the help of 2 kitchen spatulas, we lay out the tomatoes on plates and serve to the table, having previously decorated the dish with any greenery you like.

6. Tomatoes stuffed with chicken are served hot or cold, in the first version as a second hot dish, and in the second as an appetizer. This dish does not need any additions, but such tomatoes can be successfully combined with any side dish, for example, boiled rice, pasta, mashed potatoes, and these are just a few of the possible options. Enjoy!

- Together with chicken breast, you can stew carrots, onions, sweet peppers, peas, boiled corn, zucchini, garlic or eggplant. Also, fried chicken can be mixed with any finely chopped herbs, such as dill, parsley, cilantro, basil or green onions.
– If desired, during the stew, the chicken can be seasoned with any spices that are suitable for cooking meat or poultry dishes, such as marjoram, red pepper, paprika, curry, sage, thyme, rosemary, savory, cinnamon, ginger and many others.
– Mayonnaise can be replaced with fat sour cream or cream.
- You can use any high melting cheese for powdering.
- Instead of chicken fillet, you can use the pulp from chicken thighs or drumsticks.

2 years ago

How to cook vegetables in the oven delicious? They can be baked in foil, stuffed with cheese or mushrooms, laid out in layers and get a healthy casserole. And this is not all possible options for such a dish. Especially for you, we have made a selection of interesting recipes.

An ideal side dish for meat dishes will be vegetables baked in foil. You can complement this dish with other vegetables not listed in the recipe, to your taste. For example, zucchini and carrot root vegetables are good choices.

Compound:

eggplant;
3 tomatoes;
2 pcs. Bulgarian peppers;
2 tbsp. l. refined vegetable oils;
salt;
ground pepper.

Cooking:

We wash the eggplants and chop them into cubes. Salt and leave for fifteen minutes.
Then drain the juice from the eggplant. All bitterness will go away. Wash the vegetables again.
Remove seeds from peppers. Wash the tomatoes and peppers, cut into medium pieces.
We cover the baking sheet with foil, lay out all the vegetables.
Salt them and season with pepper, stir.
Cover the baking sheet with foil and place in the oven.
Roast vegetables for 25-30 minutes. The temperature threshold of the oven is 180 degrees. Ready!

Advice! Preheat the oven in advance, then the vegetables will be baked much faster and more evenly. It is also better to cut the vegetables into equal pieces.

You can complement the taste of a vegetable side dish with a spicy sauce prepared on the basis of mayonnaise and sour cream with garlic. The aroma of this dish will immediately gather all your loved ones at the dinner table.

Compound:

vegetable marrow;
2 pcs. Bulgarian peppers;
5-7 pcs. cherry tomatoes;
2-3 garlic cloves;
greenery;
oregano;
salt;
ground pepper;
3 tbsp. l. mayonnaise and sour cream;
refined vegetable oil.

Cooking:

On a note! If the season does not allow you to enjoy fresh vegetables, buy a ready-made assortment. Salt the vegetables and season with spices, and then bake in foil or with your favorite sauce.

Thinking about what to cook for dinner? Bake stuffed vegetables in the oven. As a filling, use minced meat and rice. It will turn out a full-fledged second dish, for which you do not need to cook meat separately.

Compound:

0.4 kg of mixed minced meat;
80 g of rice;
3 tomatoes;
green onion;
2-3 pcs. hot green pepper;
2 eggplants;
2 carrot roots;
basil;
fresh coriander;
egg;
2-3 leaves of laurel;
ground hot pepper;
1 tsp dried coriander;
1 tsp hops-suneli;
salt;
5-6 garlic cloves;
60 ml refined vegetable oil.

Cooking:

Let's prepare the stuffing for vegetables. Put the mince into a bowl. It is advisable to cook it yourself by twisting the pork and beef flesh through a meat grinder.
We drive an egg into the minced meat, add dried coriander, ground hot pepper, suneli hops and salt.
Wash the rice and put it in minced meat.
There we also send three cloves of garlic passed through the press.
Mix the stuffing well.
We wash and dry the greens - basil, onion and coriander. Finely chop them with a knife and add to the minced meat. Leave some green onions.
Mix well again.
We take 2 tomatoes and eggplants, wash them. Dry the vegetables with a paper towel.
Cut off the tops of the tomatoes, and cut the eggplant into two equal parts lengthwise. With a tablespoon, carefully scoop out the pulp from the vegetables.
Cut the eggplant pulp into cubes.
We clean and wash the carrot roots, chop them into thin sticks.
Finely chop the remaining green onion with a knife.
Heat the oil in a frying pan and put the eggplant pulp, green onion and carrot sticks.
Fry for 8-10 minutes, stirring. The burner level is medium.
Rinse the remaining tomato and finely chop. Grind the tomato pulp.
Add tomatoes to the pan.
Peel the remaining garlic cloves and finely chop with a knife.
We add them to the vegetable platter, put the laurel leaves in the same place.
We introduce 200 ml of filtered water.
Simmer vegetables for five minutes. Don't forget to stir.
In the meantime, stuff the prepared tomatoes and eggplants with minced meat mixture.
Top them off.
Pour the prepared vegetable sauce into a baking sheet.
Carefully lay out the stuffed vegetables. Let's add 2-3 pcs. whole green peppers.
Bake vegetables with minced meat for an hour. The temperature threshold of the oven is 200 degrees.
Serve with sour cream sauce.

On a note! There is an easier option for cooking vegetables with minced meat. Put the vegetables on a baking sheet, and spread the minced meat on top or make small meatballs out of it.

Festive Casserole

A vegetable casserole in the oven will impress even the most capricious gourmet with its taste! And look at its composition! It's just a storehouse of vitamins and minerals. You will not only get gastronomic pleasure, but also support your body.

Compound:

0.2 kg of potato tubers;
0.1 kg of carrots;
0.1 kg of canned beans;
0.1 kg of cauliflower;
0.2 kg of broccoli;
50 g green onions;
0.2 kg of bell peppers;
0.2 kg of onion;
3-4 cloves of garlic;
60 g of cheese;
2 tbsp. filtered water;
3 art. l. flour;
0.2 kg of mushrooms;
1 st. milk;
30 g of soft butter;
salt;
a blend of spices.

Cooking:

You can stuff any vegetables, zucchini is perfect for this. bell pepper. eggplants, tomatoes, mushrooms (although these are not vegetables) a little more hassle with potatoes and carrots, you can even stuff apples. It is desirable that all vegetables are about the same size. zucchini and eggplant are not large (no more than 5 cm in diameter) Stuffed vegetables can be stewed, baked in the oven or on the grill, or you can cook like a barbecue on charcoal

Compound

depends entirely on your capabilities and preferences; for example

3 zucchini
3 eggplant
5 potatoes
10 tomatoes (cream is ideal)
10 small bell peppers
1 kg large champignons
1.5 kg fatty minced meat
2 eggs
100 g mayonnaise
2 onions
salt pepper

Cooking

Let's prepare the vegetables first. Peel the potatoes, cut in half and take out the middle to make it look like cups with a wall of 0.5-1 cm.

Fry the cups in hot fat immediately, otherwise they will darken.

You can boil until half cooked 2-3 minutes. but then there is a risk that they will fall apart during stuffing. Cut the zucchini across into pieces of 4-5 cm and take out the middle, leaving the same 0.5-1 cm, lightly salt the inside.

Eggplants do not peel, prepare in the same way as zucchini.

Cut the stem off the peppers and remove the seeds.

Remove all the pulp from the tomatoes, leaving only the walls.

Rinse the mushrooms, pat dry and break off the stem.

Mix minced meat with egg and mayonnaise, add finely chopped onion, salt and pepper to taste, mix well. Now we start the prepared vegetables. We stuff peppers and tomatoes tightly, cups of zucchini and eggplant flush with the edges, mushrooms and potatoes - with a small slide. You can stick a thin slice of any cheese into each tomato, as well as into a pepper (even processed cheese will do). Place stuffed vegetables on a greased baking sheet.

Place in oven preheated to 200°C for an hour. Pour a little water into the bottom of the pan. Bake for approximately 45 minutes. Readiness is determined by the largest specimens. Serve hot. Separately, you can serve sour cream or any sauce of your choice.

Note

There is no waste in this recipe, only the seeds from the peppers will have to be thrown away. Everything that was taken out during the preparation of vegetables turns into a magnificent vegetable caviar. Feel free to put all the trimmings in a deep frying pan, salt and simmer over low heat until soft. The only catch with potatoes is that everything you cut out must be fried or boiled immediately, don't forget about it when you fry the potato "cups".
Bon appetit!

Natalya Plakhteeva

Autumn gives us a rich harvest of vegetables. When, if not now, caring housewives can pamper their household with various vegetable dishes. We know how useful vegetables are for the body, what an important role they play for digestion, metabolism, replenishment of the body with vitamins and minerals. Vegetables are useful in any form - raw, boiled, baked in the oven, steamed in a pressure cooker, etc. I read that vegetables baked in the oven retain many vitamins and are good for digestion.

Today I offer you several recipes for vegetable dishes. What unites them is that they are stuffed and baked in the oven. These are tomatoes, onions and zucchini.

Stuffed tomatoes and onions

For cooking, we need products:

Tomatoes,

Bulb onions,

processed cheese,

Mayonnaise,

Ham,

Greens (parsley, dill, cilantro, basil,

Bulgarian pepper,

hot pepper (optional)

Carrot,

Vegetable oil.

Cooking method

Cut the center of the tomatoes and onions. We do not throw it away - it will come in handy on the farm! The resulting space is filled with minced meat.

For a tomato, I propose to make such minced meat: finely chop the ham and stew a little with bell pepper and carrots in vegetable oil in a frying pan under the lid. When the minced meat cooled down, I added greens and stuffed the tomatoes. Put cheese and mayonnaise on top.

Stuffed tomatoes and onions laid in a baking dish. I added some broth and put it in the oven for 30 minutes.

This dish is very unusual, it has its own unique taste and aroma. It is, as they say, "For an amateur."

Zucchini stuffed

To prepare this dish, we need products:

zucchini,

Chicken fillet (you can take any meat,

Greens (parsley, dill, cilantro,

hot pepper (optional)

Mayonnaise,

Vegetable oil.

Cooking method

Cut the zucchini into circles and cut out the middle so that you get a ring. Salt a little. Pass the meat through a meat grinder along with onions and herbs. Salt a little. Fill the middle of the zucchini ring with this stuffing.

Put cheese and mayonnaise on top of each zucchini. Put the zucchini in a greased form and place in a hot oven over medium heat for 30-40 minutes.

Zucchini can be served either hot or cold.

Today I will tell you how to cook different stuffed vegetables in one pan. In the summer period of abundance of fresh vegetables, you want to make the most of green vitamins in your diet. What we will do today.

So, in our vegetable basket there is cabbage, zucchini, eggplant and colorful bell peppers. Fill all the vegetables with rice and minced chicken and simmer everything together in a saucepan. The recipe allows you to stew all the ingredients in one dish. And my step-by-step photo recipe will allow you to see how easy it is to cook vegetables in a dietary version. We will announce the entire list of necessary products:

head of cabbage - 1 pc. (small);
sweet Bulgarian pepper - 4-5 pcs.;
zucchini - 1 pc.;
eggplant - 1 pc.;
onion - 1 pc.;
chicken fillet - 500 g;
brown rice - 2 tablespoons;
tomato - 1-2 pcs.;
tomato paste - 2 table. spoons;
salt;
ground black pepper - a pinch;
dill and parsley.

How to cook stuffed vegetables in one pot

The basic principle of cooking in one pot is that you can use any species that you love or have found in your kitchen, stuff them with rice and meat and “simmer” in one bowl with love and good mood. 😉

First, prepare the cabbage leaves for the cabbage rolls. We choose a small, but loose head of cabbage. If it works, immediately cut off portioned cabbage leaves and pour them with boiling water. If the cabbage leaves are difficult to separate, dip the head of cabbage into boiling water, close the lid and turn off the gas. After 15-20 minutes, you can get the cabbage and, after cooling, separate the leaves.

While the cabbage leaves are "ripening" for the filling, let's prepare the minced meat. To do this, we will not traditionally twist the chicken fillet through a meat grinder, but simply cut it into small pieces. Chicken fillet is very tender in texture and cooks quickly, and minced fillet pieces will turn out soft and tasty.

Add finely chopped onions to the minced chicken. For stuffing, we take healthy brown rice. Mix the whole mass, salt and add a pinch of black ground pepper.

Delicious simple minced meat for vegetables and cabbage rolls is ready. This is how it looks in the photo.

Rinse selected vegetables for cooking in cold running water. Cut off the cap from the peppers and take out the seeds. Cut the zucchini into 2 cm thick circles and take out the pulp. Cut the eggplant into 2-3 pieces depending on the size. Now, cut each piece lengthwise in the form of small boats and remove the pulp.

Tasty and tender pulp of zucchini and eggplant can be added to minced meat or placed together with vegetables in a saucepan. We stuff the cabbage with minced meat and roll it into cabbage rolls. We fill all the vegetables with the filling, and close the stuffed peppers with caps with tails. Our recipe is dietary, therefore, we do not fry the vegetables, but put them in a saucepan.

Cut the tomatoes into slices and lay them on the vegetables. Mix the tomato paste in a glass of hot water and pour it into a saucepan so that the sauce completely covers the vegetable layer.

We taste the gravy for salt and salt if necessary. We cover the pan with a lid and cook the stuffed vegetables with a slight boil for about an hour.

We spread the cabbage rolls, stuffed peppers, eggplant and zucchini on a plate and sprinkle generously with parsley and dill. This simple, delicious recipe for stuffed vegetables is well worth trying. In addition to all its other advantages, the dish is also dietary, so you don’t have to worry about adding extra centimeters to your waist.

Call your household to the table and enjoy the taste and aroma of delicious peppers, eggplant, cabbage rolls and minced chicken fillet cooked in one saucepan. Bon appetit!