Stuffing for Vegetables (i.e. bell peppers, mushroom caps, zucchini or squash boats, etc.)

This recipe is excellent for stuffing bell peppers, zucchini boats, mushroom caps, squash boats, and just about any other vegetable you can think of to stuff and bake. It’s also a great way to get your picky eaters to eat more veggies! The stuffed vegetables may be served as a main course, a side dish, an appetizer, or even a snack.

The recipe uses Italian seasonings, however, you can always change up the seasonings as desired to suit personal tastes or to compliment any main course whenever the stuffed veggies are being served as a side dish.

 

 

Vegan Version:

If you want to go vegan, alternatives would be to replace the sausage with equal amounts of vegan ground sausage (found in the freezer section or make your own), shredded cabbage, shredded carrots, black olives, or sun dried tomatoes. Cheeses can be replaced with equal portions of vegan cheeses or tofu. You can even add other vegetables as desired for substitutions and simply use some olive oil in place of the butter.

 

Stuffing for Vegetables

3 tablespoons butter, melted
1/4 cup finely chopped green onion or shallot
2 garlic cloves, minced
1 pound bulk pork sausage
1 package (8 ounces) cream cheese
1/4 cup shredded Parmesan cheese
1/2 cup seasoned bread crumbs
3 teaspoons basil
2 teaspoons parsley
1/2 teaspoon oregano
1/2 teaspoon paprika
ground black pepper, to taste
1/2 cup water or vegetable broth

 

For seasoned bread crumbs,  simply coat slices of bread with melted butter or olive oil, season as desired, and oven toast on both sides on an un-greased baking sheet (or simply place a sheet of foil on the oven rack) before cutting into cubes.

Saute onion and garlic in butter until tender.

Add pork sausage and brown until fully cooked. Drain off any excess grease.

Pour in the broth or water and bring to a boil.

Add the cheeses and simmer stirring until melted and blended.

Add all of the remaining ingredients and stir to combine. Remove from heat.

Cover with lid and let rest 5 to 10 minutes.

Stir well then spoon the stuffing into bell peppers, zucchini or squash boats, mushroom caps, or other vegetables as desired prior to baking.

If desired, add optional toppings such as shredded cheese, chopped green onions, black olives, capers, diced sun dried tomatoes, fresh herbs, etc. Sauces of various types may also be used as topping but are best added only after baking is finished, then if desired increase oven heat and heat or pour

To make zucchini or squash boats, slice them half down the longest length and scoop out the center portion with seeds. Shave or cut a thin slice on bottom to give them a flat bottom and prevent them rocking or turning over. Don’t toss out those thin slices taken off the bottom! Shred or thin slice them and add to the stuffing mixture!

Once veggies are stuffed, place them on baking sheet with sides that has been lined with parchment paper (or lightly greased) spacing them apart to allow for even cooking.

Bake in preheated 425 F degree oven just until the vegetables are the desired tenderness and the stuffing is a golden brown.

If the veggies still need more time to become tender after the stuffing has already browned, lay a sheet of aluminum foil loosely over the top to prevent the stuffing from over browning or burning.