Stuffed Summer Vegetables
A colorful array of summer vegetables stuffed with wild rice, tomatoes, artichokes, garlic, onion, and fresh herbs.
Ingredients
- 1 tbsp vegetable broth
- 3 cups water or broth
- 1 cup wild rice
- 2 cups fresh cherry tomatoes
- 3/4 cup chopped fresh herbs (parsley, dill, oregano)
- 1 large shallot minced
- 4 cloves garlic minced
- 1 can artichoke hearts
- 1/4 cup sundried tomatoes
- 1 tbsp Aleppo pepper (optional)
- salt and pepper to taste
- 1-2 zucchini
- 2-3 bell peppers
- 1 tomato
Instructions
- Heat oven to 350 degrees F.
- Add 1 tbsp of vegetable broth (or olive oil) to a medium saucepan. Add garlic and shallot. Cook 4-6 minutes until soft.
- Add tomatoes, artichokes, sun dried tomatoes, herbs, seasonings and rice. Cook 1 minute.
- Add 3 cups of broth or water. Bring to a simmer and cook 45 minutes. Rice will not be completely cooked. It will finish cooking in the oven. Taste and add any additional seasonings if desired.
- Cut peppers and zucchini in half lengthwise. Cut the top off tomato. Remove the seeds from the peppers and inner portion of zucchini and tomato.
- Spoon rice mixture into the hollow cavity of each vegetable. Place the top back on the tomato. Arrange vegetables in large baking dish. Add a few tablespoons of water, oil, or broth to the bottom of the pan. Cover pan with foil. Bake at 350 degrees F for 45 minutes.
- After 45 minutes, remove the foil and cook a bit longer until you reach desired tenderness. I usually cook mine for another 10-15 minutes.
Notes
The rice can be made in advance and stored in the refrigerator.
This dish re-heats very well in either the oven or microwave.