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Stuffed Summer Veggies

Stuffed Summer Vegetables

A colorful array of summer vegetables stuffed with wild rice, tomatoes, artichokes, garlic, onion, and fresh herbs.
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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Mediterranean
Ingredients Method Notes

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

Method
 

  1. Heat oven to 350 degrees F.
  2. Add 1 tbsp of vegetable broth (or olive oil) to a medium saucepan. Add garlic and shallot. Cook 4-6 minutes until soft.
  3. Add tomatoes, artichokes, sun dried tomatoes, herbs, seasonings and rice. Cook 1 minute.
  4. 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.
  5. 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.
  6. 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.
  7. 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.