An interesting dish of stuffed vegetables. How to cook vegetables in the oven deliciously: recipes for everyday and holiday dishes. Proper stuffing of onions

2 years ago

How to cook vegetables in the oven deliciously? You can bake them in foil, stuff them with cheese or mushrooms, lay them out in layers and get a healthy casserole. And these are not all possible options for such a dish. We have made a selection of interesting recipes especially for you.

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

Compound:

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

Preparation:

Wash the eggplants and chop them into cubes. Salt and leave for fifteen minutes.
Then drain the released juice from the eggplants. All bitterness will go away with it. Wash the vegetables again.
Remove seeds from peppers. Wash the tomatoes and peppers and cut into medium pieces.
Cover a baking sheet with foil and lay out all the vegetables.
Salt them and season with pepper, stir.
Cover the baking sheet with foil and place in the oven.
Bake 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 bake much faster and more evenly. It is also better to cut vegetables into equal pieces.

You can complement the taste of the vegetable side dish with a spicy sauce made from mayonnaise and sour cream with garlic. The aroma of this dish will immediately bring all your loved ones together at the dinner table.

Compound:

zucchini;
2 pcs. bell peppers;
5-7 pcs. Cherry tomatoes;
2-3 cloves of garlic;
greenery;
oregano;
salt;
ground pepper;
3 tbsp. l. mayonnaise and sour cream;
refined vegetable oil.

Preparation:

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.

Wondering what to cook for dinner? Bake the stuffed vegetables in the oven. Use minced meat and rice as filling. You will get a full-fledged second course, for which you do not need to prepare meat separately.

Compound:

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

Preparation:

Let's prepare the filling for the vegetables. Place the minced meat in a cup. It is advisable to prepare it yourself by grinding pork and beef pulp through a meat grinder.
Beat the egg into the minced meat, add dried coriander, ground hot pepper, suneli hops and salt.
Wash the rice and put it in the minced meat.
We also send three garlic cloves passed through a press there.
Mix the minced meat well.
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 the filling well again.
Take 2 tomatoes and eggplants, wash them. Dry the vegetables with a paper towel.
Cut off the tops of the tomatoes and cut the eggplants into two equal parts lengthwise. Using a tablespoon, carefully scrape the pulp out of the vegetables.
Cut the eggplant pulp into cubes.
Peel and rinse the carrot roots and chop them into thin cubes.
Finely chop the remaining green onion with a knife.
Heat the oil in a frying pan and add the eggplant pulp, green onions and carrot sticks.
Fry for 8-10 minutes, stirring. The burner level is medium.
Wash the remaining tomato and finely chop it. Grind the tomato pulp.
Add tomatoes to the pan.
Peel the remaining garlic cloves and finely chop them with a knife.
Add them to the assorted vegetables, and put laurel leaves there too.
Add 200 ml of filtered water.
Simmer the vegetables for about five minutes. Don't forget to stir.
In the meantime, fill the prepared tomatoes and eggplants with the minced mixture.
Cover them with the tops.
Pour the prepared vegetable sauce into a baking tray.
Carefully lay out the stuffed vegetables. Add 2-3 pcs. whole hot green peppers.
Bake vegetables with minced meat for an hour. The temperature threshold of the oven is 200 degrees.
Serve the dish with sour cream sauce.

On a note! There is also a simpler option for preparing vegetables with minced meat. Place the vegetables on a baking sheet, and spread the minced meat on top or form small meatballs from it.

Holiday casserole

A vegetable casserole in the oven will amaze even the most capricious gourmet with its taste! And look at its composition! There is simply a storehouse of vitamins and useful microelements here. You will not only get gastronomic pleasure, but also support your body.

Compound:

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

Preparation:

The ingredients are designed to fill 1 baking sheet, the number of servings is approximately 4.

Soak the rice for the filling a couple of hours before you start preparing the dish so that you don’t have to cook it. When the rice is ready, finely chop the onion and fry it until a characteristic thick aroma appears.

While the onion is cooling, mix the minced meat, prepared rice, onion, add the egg, which will combine all the components into a homogeneous mass. Do not forget to salt and pepper the filling (if you are not afraid of fiery heat, chop a small piece of hot red pepper into the minced meat). Eat until the characteristic thick aroma appears in the oven, slightly bitter
Separate the stem with seeds from the peppers, cut the fruits lengthwise into halves. It is better to take large, thick-walled peppers; they are much tastier.

Cut off the top part (lid) of the tomatoes and remove the core with a spoon.

Cut the zucchini and eggplant lengthwise and make room for the filling, cutting out the flesh so that the width of the walls is about 1 centimeter.

Heat the oven to 180-200 degrees, grease a baking sheet with oil. You can bake on foil or parchment if you are concerned that the vegetables will burn. If this does happen, it doesn’t matter; you can carefully peel off the blackened skin. Vegetables will only become more tender without it.

Rub the cavities of the vegetables with crushed garlic, add salt and fill them with filling. Place 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 placed on top of mugs of tomatoes or pieces of previously removed vegetable pulp, cut into cubes and sprinkled with grated cheese. To your taste.

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

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

The dish can be served either hot or chilled, first topped with mayonnaise, ketchup, or warm sauce made from sour cream, tomatoes, pepper and salt.

Before adding sauces, be sure to taste the baked fruits - you may want to preserve the true, pure taste of the dish, which, of course, will 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 rice, corn, peas, cheese or feta cheese and previously cut out vegetable cores. Each housewife, having examined her supplies, will definitely find a tasty combination of products for filling.

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

Technology for stuffing vegetables: general principles

There are two ways to stuff vegetables - complete, 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 - wash and sort the vegetables well, selecting strong, ripe fruits without damage, then cut out the core of the vegetables and fill the resulting cups, plates, glasses, boats, baskets and pots with delicious filling. This is where carving skills come in handy - curly cutting of 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 to suit any taste by 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 subjected to further culinary processing - baking, stewing or steaming. Hot and cold snacks are prepared from stuffed vegetables; 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 peppers

When choosing peppers for stuffing, give preference to fruits with fleshy and thick skins, as they are sweeter, in contrast to thin-walled fruits that have a bitter aftertaste. Cut the pepper from the stem side, remove the core along with the seeds, being careful not to damage the fruit. The remaining seeds are 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 them with minced meat. Another option for preparing peppers is to remove the stems, cut the fruits lengthwise into two parts and fill both boats with filling. For the festive table, vegetables are impressively decorated in the form of a glass with curly edges or a basket.

Features of stuffing eggplants and zucchini

The most important requirement for zucchini and eggplant is that they must be young, with skin and dense enough to hold their shape under the load of filling. Stuffed zucchini is very good and ideal for this dish.

You can cut the zucchini in different ways - lengthwise into boats, across into short barrels, thinner rings, or cut lengthwise, but not all the way, to preserve the effect of a whole vegetable. It is best to separate eggplants into two halves.

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

Subtleties of stuffing tomatoes and cucumbers

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

How to stuff potatoes

Select firm, medium-sized potatoes, wash them, peel them, cut out the core, cut the tuber lightly at the base so that it can stand. Stuff with filling and then bake or steam. Potatoes can be cut into two halves and turned into boats or cups; sometimes the potatoes are pre-boiled and only then stuffed. In Jordanian cuisine there is a dish called “batata makhshi”, for which finely chopped lamb and beef are fried, a lot of garlic, spices and aromatic herbs are added to the meat - mint, basil and cilantro. The potatoes are filled with meat filling, baked in tomato sauce and served with natural yogurt.

Proper stuffing of onions

For better results, take not bitter varieties of onions, but, for example, white or red salad onions. Of course, you will still have to boil it a little first - about 2-3 minutes, but you do not need to peel the onions. Once the onion has cooled, peel it, cut off the top of the onion (about a quarter) and lightly trim the base of the root 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 filling, the onions are necessarily baked - with spices, herbs, cheese and vegetables.

Stuffed pumpkin

This unusually tasty dish is not difficult to prepare - the lid is cut off from the pumpkin, the 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 bake. The peel is not cut off from a young pumpkin, but it is better to remove the hard shell from a pumpkin that has been lying around for half the winter. The pumpkin is baked with a ready-to-eat filling (rice with fruits and nuts, meat and vegetables), covered with a pumpkin “lid.” If you stuff a pumpkin with potatoes, meat and onions, you get a real roast. This vegetable is baked for 1–2 hours, depending on the age and degree of readiness of the filling.

Stuffing fillings

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, pearl barley, quinoa. By the way, cereal is good in any minced meat, since it is added not only for taste: when it swells, it binds other products together and makes the filling homogeneous. In addition, cereal allows you to reduce the cost of the dish, especially if the filling is meat. It is best when the cereal accounts for no more than a quarter of the entire filling.

Boiled chicken with egg, green onions and mayonnaise is very tasty - this filling is best for stuffing vegetables that are stuffed raw, such as cucumbers and tomatoes. Minced potatoes with onions and mushrooms, stuffed with fish and seafood, peas and lentils with vegetables are good, and olives, salted fish, avocado, 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. Vegetables boiled until half cooked should not be grated - just lightly sprinkle them with seasonings.

By the way, try not boiling them in water, but lightly “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 hold the minced meat inside with batter - this method is good for baking in the oven.

After stuffing, place vegetables (for example, peppers, zucchini and eggplants) in a thick-walled dish on a vegetable “pillow”, add a little water, broth or cream, sprinkle with delicious seasonings and grated cheese. If you don't want the filling to have a cooked taste, pre-fry it along with the spices. Pour any sauce over the prepared vegetables - sour cream, tomato, cream, mushroom or meat.

Stuffed peppers and zucchini can be frozen for the winter, but you don’t need to defrost them; take 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 prepared from a whole small 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 of cabbage in a saucepan with the 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 from the head of cabbage, and you will have to cut them off and put them aside, observing the order - this will make it easier to assemble the head of cabbage in the reverse order. No 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 filling from 400 g of minced pork, 2 onions fried in vegetable oil and 150 g of rice boiled until half cooked. Salt and pepper the filling, spread it on each leaf, starting with the smallest one, and then place the leaves on the remaining head, pressing them down with your hand. Coat the assembled stuffed head with mayonnaise, sprinkle with breadcrumbs and place in the oven for 50 minutes, preheated to 190 °C. Many cooks bake cabbage in foil and only unwrap it at the end to brown it - in this case, the baking time needs to be increased.

Cut the cabbage into portions and serve with sour cream and herbs. Stuffed cabbage is easier to make than cabbage rolls, so this dish can be prepared not only on the weekend. 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 its shape during the heat treatment process. But such cabbage can be stewed in sauce - it definitely won’t fall apart.

Stuffed beets

If you are tired of the traditional herring under a fur coat on the holiday table, try making 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 preserve their bright color. 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 out the core with a knife and spoon, and then fill the resulting pots with the filling. The filling is prepared as follows: mix finely chopped fillet of one herring, coarsely grated beet pulp remaining after cutting out 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 lettuce leaves and serve. You can also use minced meat with onions and garlic as a filling.

When stuffing vegetables, it’s not difficult to get creative, cutting out unusually shaped fruits or mixing ingredients for filling, and the results will invariably be impressive. Experiment and create in the kitchen with “Eat at Home”, let your family only enjoy their food!

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

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

List of ingredients:

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

We will also need:

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

Vegetables stuffed with meat, baked in the oven - step-by-step recipe:

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

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

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

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

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

The minced meat is ready, let's put it aside, but for now let's get to the vegetables.

My peppers are freshly frozen.

Let's prepare the tomatoes: To do this, cut off the cap from the side of the stalk and, using a teaspoon, remove all the pulp, and do the same with all tomatoes. We put the tomato pulp in a blender; we will need it for frying.

Grind this pulp until it becomes a tomato.

Let's do the cabbage leaves. You can use white cabbage, but I'll use Chinese cabbage. The leaves of this cabbage do not need to be boiled; just put them in the microwave for a few minutes, and they become soft and pliable for further stuffing.

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

The filling and all the vegetables are prepared, let's start stuffing.

Place the filling on the cabbage leaves, roll it up and put it in a fireproof form.

Stuff the tomatoes. Fill the prepared tomato cups tightly with minced meat and place them in a baking dish.

And we do the same with bell peppers.

All the vegetables are stuffed, let's start preparing the gravy.

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

We move 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 begins to brown slightly, add the carrots and lightly fry them.

Then add 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 simmer for 3-4 minutes.

Taste and add salt and sugar if necessary.

The gravy is ready, pour it over the stuffed vegetables.

Place the pan in an oven preheated to 160°C and bake until done.

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

The dish turned out unusually bright, juicy and aromatic. And 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 at 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!