Stuffed vegetables recipes. How to cook vegetables in the oven deliciously: recipes for everyday and holiday dishes

Today we will cook vegetables stuffed with meat and baked in the oven.

Vegetables prepared according to this recipe are very tasty, juicy and aromatic.

Ingredient List:

You can stuff any vegetables you like, I will use leaves Chinese cabbage, tomatoes and bell peppers.

We also need:

• Onion
• Carrot
• Tomato puree, paste, or ketchup
• Greens
• Vegetable oil
• Salt, sugar, pepper
• Bouillon

Oven baked vegetables stuffed with meat - step by step recipe:

First, let's prepare the filling for vegetables. I previously ground one onion and meat in a meat grinder, in my case beef and chicken.

Cut another onion into small cubes and fry in a pan with a little vegetable oil until golden brown. I left this procedure behind the scenes.

Add fried onions, raw chopped onions to the minced meat, pour in the rice, which must first be washed and allowed to drain completely, salt, pepper and drive in the eggs.

Chop the herbs, I took dill and parsley. Use whatever greens you like.

Add chopped greens to the minced meat and mix everything thoroughly. If the minced meat turns out to be dry, you can add a little water or broth to it.

Minced meat is ready, let's put it aside, but for now let's get down to vegetables.

I have fresh frozen peppers.

Let's prepare the tomatoes: to do this, cut off the lid from the side of the stalk and use a teaspoon to select all the pulp, we do this with all the tomatoes. We put the pulp of the tomatoes in a blender, it will come in handy for frying.

Grind this pulp to a tomato state.

Let's take care of cabbage leaves. You can use and white cabbage, but I'll take the Peking one. The leaves of this cabbage do not need to be boiled, it is enough to put them in the microwave for a few minutes, and they become soft and pliable for further stuffing.

Now we cut off the thick part from each sheet from the bottom side.

The filling and all vegetables are prepared, we proceed to stuffing.

On cabbage leaves lay out the filling, roll up and fold into a fireproof mold.

Stuffing tomatoes. Fill the prepared tomato cups tightly with minced meat and send them to a baking dish.

And we do the same with bell pepper.

All vegetables are stuffed, we proceed to preparing the gravy.

To do this, cut the onion into small cubes, and grate the carrots.

Moving on to the stove for further cooking. Place the frying pan on the stove, add a little oil and add the onion. Fry until soft.

As soon as the onion starts to brown slightly, pour out the carrots and fry them lightly.

Then add the tomato puree, mix and pour in the chopped tomato pulp.

Add salt, pepper and sugar to taste.

Mix everything well and pour in a little broth.

You can use meat broth, vegetable broth or water.

Bring the mixture to a boil and boil for 3-4 minutes.

Taste, add salt and sugar if necessary.

The gravy is ready, pour it on stuffed vegetables.

Place the dish in an oven preheated to 160 ° C and bake until tender.

Our vegetables were in the oven for 1 hour 10 minutes, they are completely ready, we take them out.

The dish turned out to be unusually bright, juicy and aromatic. It is also very tasty and healthy.

You can stuff not only tomatoes and peppers, absolutely any vegetables, eggplants, zucchini, potatoes, mushrooms, as well as cabbage and grape leaves are suitable for this.

Prepare this wonderful dish any time of the year, use both fresh and frozen vegetables.

I am pleased to invite everyone to the table and wish you bon appetit!

Stuffed vegetables is one of most popular dishes oriental cuisine, because in the countries of Asia and the East, fragrant, juicy vegetables ripen all year round... How to stuff vegetables correctly so that they retain their shape, turn out beautiful, appetizing and healthy?

Vegetable stuffing technology: general principles

There are two ways of stuffing vegetables - full, when the core is peeled from a whole vegetable and filled with filling, and partial, when the vegetable is cut into pieces and only then stuffed. The principle of stuffing is simple - you wash and sort vegetables well, picking strong ripe fruits without damage, then cut the core of the vegetables and fill the resulting cups, plates, glasses, boats, baskets and pots delicious filling... This is where carving skills come in handy - curly cutting vegetables! As a filling, you can take vegetables, meat, fish, eggs, cereals, legumes, cottage cheese, cheese, mushrooms, fruits, nuts and herbs. Products can be combined, of any taste, adding spices and seasonings.

After the vegetables are stuffed, they are either served to the table (if all the ingredients are already ready for use), or they are subjected to further culinary processing- baking, stewing or steaming. Hot and cold appetizers are prepared from stuffed vegetables, but only stuffed tomatoes and cucumbers are eaten raw. Stuffed vegetables can also be fermented by preserving them in jars for the winter, but again, this does not apply to all fruits.

Secrets of stuffing pepper

When choosing peppers for stuffing, prefer fruits with a fleshy and thick skin as they are sweeter than thin-walled fruits that have a bitter taste. Cut the peppers from the side of the stalk, remove the core along with the seeds, being careful not to damage the fruit. Leftover seeds can be easily removed by tapping the inverted pepper on a plate, after which you can fill the fruits with the filling, although some housewives first place the peppers in boiling water for 1-2 minutes and only then stuff with minced meat. Another option for cooking peppers is to remove the stalks, cut the fruits lengthwise into two parts and fill both boats with filling. For a festive table, vegetables are effectively decorated in the form of a cup with curly edges or a basket.

Features of stuffing eggplant and zucchini

The most important requirement for zucchini and eggplants is that they must be young, skinned and firm enough to keep their shape under the load of the filling. The stuffed zucchini is very good and is perfect for this dish.

You can cut the zucchini in different ways - along the boats, across in short barrels, thinner rings, or cut along, but not completely, so that the effect of a whole vegetable is preserved. The eggplant is best divided into two halves.

Carefully remove the pulp and fill the fruit with the filling, and whether to boil the zucchini or eggplant until half cooked (within 3-5 minutes) before stuffing is a matter of personal preference. Some housewives cut zucchini and eggplant lengthwise into thin slices, cover with filling and roll up. You can also cut a basket or picturesque vases from zucchini. In the same way, squash is stuffed, the shape of which is more convenient for this dish.

The subtleties of stuffing tomatoes and cucumbers

For the main thing - good density, since too juicy fruits can easily fall apart. Cut off the top layer of the tomatoes with a sharp knife, remove the pulp and fill with prepared food. You can stuff tomatoes by cutting them into halves - it's much easier. Fresh or pickled cucumbers for stuffing are cut lengthwise or across, then the pulp is scraped out with a teaspoon, and the cucumbers are filled with filling. Tomatoes and cucumbers do not need to be stewed and baked, although there are unusual recipes with baked cucumbers. Tomatoes can also be baked briefly in the oven with other vegetables. Serve the stuffed vegetables with salads and sandwiches, garnish with herbs, olives, sour cream or mayonnaise.

How to stuff potatoes

Select firm, medium-sized potatoes, wash them, peel them, cut the cores, cut the tuber lightly at the base so that it can stand. Stuff with the filling and then bake or steam. Potatoes can be cut into two halves and turned into boats or cups, sometimes potatoes are pre-boiled and only then stuffed. In Jordanian cuisine there is a dish called "sweet potato makhshi", for which finely chopped lamb and beef are fried, a lot of garlic, spices and fragrant greenery- mint, basil and cilantro. Fill potatoes with meat filling, bake them in tomato sauce and served with natural yogurt.

Proper stuffing of onions

For it is better to take not bitter varieties of onions, but, for example, white or red salad onions. Of course, you still have to boil it a little beforehand - about 2-3 minutes, and you don't need to peel the onions. Once the onion has cooled, peel it, cut off the top of the onion (about a quarter) and trim the root of the root lightly to stabilize the onion shape. Armed with a teaspoon, remove the inner layers of the onion, leaving one or two on the outside. After filling with the filling, the onion must be baked - with spices, herbs, cheese and vegetables.

Stuffed pumpkin

This is extraordinary tasty dish it is not difficult to prepare - the lid is cut off the pumpkin, seeds, fibers and part of the pulp are removed from the inside, so that the wall thickness is no more than 2-3 cm, otherwise the dish will not be baked. The peel is not cut off from a young pumpkin, but the pumpkin that has lain for half the winter, it is better to get rid of the hard shell. Pumpkin is baked with ready-to-eat filling (rice with fruits and nuts, meat with vegetables), covered with a pumpkin "lid". Stuffing the pumpkin with potatoes, meat and onions will make a real roast. This vegetable is baked for 1-2 hours, depending on the age and the degree of readiness of the filling.

Stuffing stuffing

The most common filling is meat with rice, vegetables and spices, vegetables with cheese and mushrooms, mushrooms with vegetables or rice, vegetables with rice and other cereals - couscous, buckwheat, millet, barley, quinoa. By the way, groats are good in any minced meat, since they are added not only for taste: when they swell, they bind other products together and make the filling homogeneous. In addition, cereals can reduce the cost of the dish, especially if the filling is meat. Best of all, when cereals account for no more than a quarter of the entire filling.

Very tasty boiled chicken with an egg, green onions and mayonnaise - it is better to stuff vegetables that are stuffed raw, such as cucumbers and tomatoes, with such a filling. Good minced potatoes with onions and mushrooms, fish and seafood filling, peas and lentils with vegetables, and olives, salted fish, avocados, nuts, cottage cheese or cheese with garlic and herbs are ideal for cold serving.

A few tricks for stuffing vegetables

After removing the pulp, you can rub the inner walls of the fruit with salt, spices and aromatic herbs. You should not rub the vegetables boiled until half cooked - it is enough to lightly sprinkle them with seasonings.

By the way, try not to boil them in water, but slightly "bake" them in the oven, it will turn out much tastier, healthier and more aromatic. Stuffing vegetables cut into rings (zucchini and cucumbers) requires skill, since there is no bottom in the rings and you can only keep the minced meat inside with batter - this method is good for baking in the oven.

After stuffing, place vegetables (eg peppers, zucchini and eggplants) in a thick-walled bowl on a vegetable “pillow”, add a little water, broth or cream, sprinkle delicious spices and grated cheese. If you do not want the filling to have a boiled taste, pre-fry it with the spices. Fill the finished vegetables with any sauce - sour cream, tomato, creamy, mushroom or meat.

Stuffed peppers and zucchini can be frozen for the winter, but you don't need to defrost them, get them out - and simmer immediately, otherwise the frozen stuffed vegetables will soften and lose their attractiveness.

Stuffed cabbage

This very unusual and tasty dish is made from a small whole head of cabbage, from which you need to remove a few outer green leaves (if any), stick a fork into the stalk, place the head in a saucepan with a fork facing up and put on fire. It is easier to handle the head of cabbage with a fork, especially when the water boils. The cabbage leaves will gradually begin to soften, peeling off the head, and you have to cut them off and put them aside, observing the order, so it will be easier to collect the head in the reverse order. You don't need to cook cabbage! Leave a small head of cabbage without disassembling it into leaves - it will become the basis of the dish.

While the cabbage is cooling, prepare the 400g filling minced pork, 2 fried in vegetable oil onions and 150 g of boiled rice until half cooked. Season the filling with salt and pepper, spread it on each leaf, starting with the smallest, and then place the leaves on the remaining head of cabbage, pressing them down with your hand. Sprinkle the collected stuffed head of cabbage with mayonnaise, sprinkle bread crumbs and place for 50 minutes in an oven preheated to a temperature of 190 ° C. Many cooks bake cabbage in foil and then unfold it only at the end to brown it - in this case, the baking time should be increased.

Cut the cabbage into portions and serve with sour cream and herbs. Stuffed cabbage it is made easier than stuffed cabbage, so this dish can be prepared not only on weekends. Some housewives make the cooking process even easier - they do not separate the cabbage leaves during blanching, but slightly bend them from the middle to the edges, placing the filling there. True, they have to wrap the finished head of cabbage with threads to maintain their shape during heat treatment. But such cabbage can be stewed in sauce - it will definitely not fall apart.

Stuffed beet

If you are tired of the traditional herring under a fur coat on festive table, try to cook stuffed beets, this dish is not only tasty, but also looks bright and original.

So, boil 5 beets in water with a little vinegar to keep the color bright. You can wrap the beets in foil and bake them in the oven. Cool, cut off the top of the vegetable and a little at the base for stability. Cut the core out with a knife and spoon, then fill the resulting pots with the filling. The filling is prepared as follows: mix finely chopped fillet of one herring, coarsely chopped beet pulp left after cutting the "pots", add 8 pieces of soft chopped prunes, a third of a glass of chopped walnuts and 4 crushed garlic cloves. Place the stuffed beets on the lettuce and serve. As a filling, you can use and chopped meat with onions and garlic.

When stuffing vegetables, it's not hard to get creative, carving out irregularly shaped fruits or mixing stuffing products, and the results will always be impressive. Experiment and create in the kitchen with Eat at Home, let your family get only pleasure from food!

Natalia 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 oven-baked vegetables retain many vitamins and are good for digestion.

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

Stuffed tomatoes and onions

For cooking, we need products:

Tomatoes,

Onion,

Processed cheese,

Mayonnaise,

Ham,

Greens (parsley, dill, cilantro, basil,

Bulgarian pepper,

Hot pepper (optional,

Carrot,

Vegetable oil.

Cooking method

Cut the center of tomatoes and onions. We do not throw it away - it will come in handy on the farm! Fill the resulting space 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 skillet under the lid. When the minced meat has cooled down, I added greens and stuffed the tomatoes. Put cheese and mayonnaise on top.

Stuffed tomatoes and put the onion in a baking dish. I added a little 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".

Stuffed zucchini

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, herbs. Salt a little. Fill the middle of the zucchini ring with this minced meat.

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

You can serve zucchini hot or cold.

The ingredients are designed to fill 1 baking sheet, servings approx. 4.

Soak the rice for the filling a couple of hours before cooking so that you don't have to cook it. When the rice is on the way, finely chop the onion and fry it until the characteristic thick aroma appears.

While the onion is cooling, mix the minced meat, prepared rice, onion, add the egg, which will combine all the ingredients into homogeneous mass... Do not forget to salt and pepper the filling (if you are not afraid of fiery pungency, chop a small piece of hot red pepper into the minced meat).
Separate the leg with seeds from the peppers, cut the fruits lengthwise into halves. It is better to take large, thick-walled peppers, they are much tastier.

In tomatoes, cut off the top (lid) and remove the core with a spoon.

Cut the zucchini and eggplant lengthwise and make room for the filling by cutting out the flesh so that the walls are about 1 centimeter wide.

Heat the oven to 180-200 degrees, grease a baking sheet with oil. You can bake on foil or parchment if you're worried about the vegetables burning. If this does happen, it doesn't matter, you can carefully separate the blackened skin. Vegetables without it will only become softer.

Rub the cavities of vegetables with crushed garlic, salt and fill them with filling. Put the stuffed halves of peppers, eggplant and zucchini on a baking sheet. Stabilize the tomatoes and cover them with the previously cut caps.

Only the tomatoes are covered, and the halves of the pepper, eggplant and zucchini can either be left open, or you can spread tomato circles or slices of previously removed vegetable pulp, cut into cubes and sprinkle it all with grated cheese. To your taste.

Then place the baking sheet in a preheated oven and cook at about 200 degrees until a clear smell of baked vegetables appears in the kitchen.

Before pouring sauces, be sure to try the baked fruit "/>

The dish can be served both hot and chilled, pre-sprinkled with mayonnaise, ketchup, or a warm sauce made from sour cream, tomatoes, pepper and salt.

Before pouring in the sauces, be sure to try the baked fruit - you may want to preserve the true, pure flavor of the dish, which will of course change when combined with the sauce.

Sprinkle the prepared vegetables with herbs on top.

Vegetables can be filled with fried or boiled minced meat with fresh vegetables; vegetarian filling- minced meat from rice, corn, peas, cheese or feta cheese and previously cut vegetables. Each hostess, after examining her supplies, will definitely find tasty combination products for the filling.