Mediterranean Stuffed Vegetable

August 26, 2025 by admin

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### Instructions

1. **Prep the vegetables:**

* Slice the tops off the bell peppers and tomatoes, scoop out the seeds and pulp.
* Halve the zucchinis and eggplant lengthwise, then scoop out the flesh to create boats. Save the scooped-out flesh for the filling.

2. **Sauté the aromatics:**

* In a pan, heat olive oil and sauté onion and garlic until soft. Add chopped zucchini/eggplant flesh and cook for a few minutes.

3. **Make the filling:**

* In a bowl, mix the cooked rice or couscous with the sautéed veggies, crumbled feta, herbs, lemon juice, salt, pepper, and nuts (if using).

4. **Stuff and bake:**

* Fill each vegetable shell generously with the mixture.
* Arrange in a baking dish, drizzle with olive oil, and bake at 375°F (190°C) for 35–40 minutes, until vegetables are tender and tops are golden.

5. **Serve:**

* Garnish with extra herbs or a dollop of Greek yogurt or tahini sauce. Serve warm or at room temperature.

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### Tips and Variations

* **Add protein:** Stir in chickpeas, lentils, or ground meat for an extra boost.
* **Make it vegan:** Skip the feta or use a plant-based alternative.
* **Add spice:** A pinch of chili flakes or smoked paprika adds depth.
* **Meal prep friendly:** These reheat well and taste even better the next day.

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### A Taste of the Mediterranean at Home

From Greek islands to Turkish kitchens, stuffed vegetables are a staple of Mediterranean cuisine — and for good reason. They’re humble, adaptable, and deeply satisfying. Whether you’re new to Mediterranean cooking or a seasoned home chef, this dish brings a fresh, sun-soaked vibe to your table.

So go ahead, pick your favorite veggies, pack them with flavor, and enjoy the wholesome goodness of **Mediterranean stuffed vegetables**.

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Want help adjusting the recipe to suit dietary needs or preferences? I’d be happy to help!