Healthy and Delicious
Recipes
IN THE KITCHEN WITH TONI AND FRIENDS
VEGETABLE HARVEST STUFFING
BAKED STUFFED PEPPERS
INGREDIENTS:
1 cup butter
2 cups sliced mushrooms
1 1/4 cups chopped onion
1 cup chopped celery
4 garlic cloves, chopped
8 eggs, beaten
1 1/2 cups chicken or turkey broth
Salt to taste
Black pepper to taste
12 ounces package cubed herb-seasoned stuffing mix (8 cups)
2 1/2 cups shredded carrots
1/4 cup chopped fresh parsley
INGREDIENTS:
1/4 cup olive oil
1 onion, chopped
4 garlic cloves, minced
1 ripe tomato, finely chopped
1/4 cup chopped fresh parsley
3/4 cup Italian bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 red or green bell peppers, split lengthwise and cleaned
1 tablespoon grated or shredded Parmesan cheese
1/4 cup water
DIRECTIONS:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking pan with cooking spray.
In a large skillet, melt butter over medium heat; saute mushrooms, onion, celery, and garlic until vegetables are limp, about 10 minutes. In a medium bowl, combine eggs, broth, salt, and black pepper. Scatter bread cubes in a large bowl or baking pan. Add mushroom mixture and egg mixture, and toss gently to blend. Add carrots and parsley, and toss again then scoop mixture into prepared baking pan. Bake about 1 hour, or until golden and crisp.
DIRECTIONS:
Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray. In a large skillet over high heat, heat olive oil; saute onion and garlic 4 to 5 minutes, or until softened. Remove from heat and add tomato, parsley, bread crumbs, salt, and pepper; mix well. Evenly fill each pepper half with mixture and place in prepared baking dish. Sprinkle with Parmesan cheese, then pour water into bottom of baking dish. Bake 20 to 30 minutes, or until golden and tender.