15 Summer Dinner Stuffed Vegetables for Garden Bounty

Stuffed vegetables offer a vibrant way to enjoy summer’s garden bounty. Recipes like Stuffed Bell Peppers with Quinoa and Black Beans, Classic Italian Stuffed Tomatoes, and Mediterranean Eggplant Rolls highlight fresh, wholesome ingredients. Zucchini Boats with Ground Turkey and Spicy Stuffed Jalapeños add exciting flavors, while Stuffed Cabbage with Beef and Rice and Indian-Spiced Stuffed Cauliflower bring unique twists. Explore these delectable dishes to elevate summer dinners, discovering even more mouthwatering options along the way.

Stuffed Bell Peppers With Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans is a colorful and nutritious dish, perfect for a summer dinner. This meal is ideal for vegetarian and vegan diets, as it is packed with protein, fiber, and essential nutrients.

Preparation will take about 25 minutes, with an additional baking time of around 30 minutes. These hearty stuffed peppers can be served as a main course or as a side dish, making them versatile for any occasion.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and fluffy. Remove from heat and set aside.
4. In a skillet over medium heat, sauté the chopped onion and minced garlic for about 3-4 minutes or until softened.
5. Add the black beans, corn, and diced tomatoes to the skillet. Stir in the cooked quinoa along with cumin, chili powder, salt, and pepper. Mix well until heated through, about 5 minutes.
6. Spoon the quinoa mixture into each bell pepper, packing it in gently. If using, top with shredded cheese.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the peppers are tender and the cheese is bubbly and golden, if added.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro or parsley before serving.

Variations and Tips:

• Swap the quinoa with rice or farro for a different grain.
• Add diced jalapeños for a spicy kick.
• Mix in some fresh spinach or kale for added greens.
• To make it gluten-free, confirm that all ingredients (like broth and canned goods) are certified gluten-free.
• Consider adding protein like cooked ground turkey, shredded chicken, or tofu for a heartier meal.
• These stuffed peppers can be made ahead of time and stored in the fridge; just bake before serving.

Classic Italian Stuffed Tomatoes

Classic Italian stuffed tomatoes are a delightful summer dish, perfect for light dinners or as a vibrant side. This dish combines the freshness of seasonal tomatoes with a savory filling, making it an ideal choice for vegetarians, families, or anyone looking to celebrate the flavors of summer.

With a total preparation and cooking time of about 45 minutes, you can easily whip these up for a quick weeknight meal or a casual gathering.

Ingredients:

• 4 large ripe tomatoes
• 1 cup cooked rice (or quinoa)
• 1/2 cup grated Parmesan cheese
• 1/2 cup diced bell pepper
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Cooking Steps Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and gently scoop out the insides using a spoon, being careful not to break the shells. Reserve the pulp for later use.
3. In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, sautéing until softened (about 3-4 minutes).
4. Add the diced bell pepper to the skillet and cook for another 2-3 minutes, mixing well.
5. Chop the reserved tomato pulp and stir it into the skillet along with the cooked rice (or quinoa), oregano, basil, salt, and pepper. Mix until well combined.
6. Remove the skillet from the heat and stir in the grated Parmesan cheese.
7. Stuff each tomato with the filling mixture, packing it gently.
8. Place the stuffed tomatoes in a baking dish and cover with foil. Bake in the preheated oven for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes, or until the tomatoes are tender and the tops are slightly golden.
10. Garnish with fresh parsley, if desired, and serve warm.

Variations and Tips:

• For a heartier filling, consider adding cooked ground meat (such as turkey or sausage) to the rice mixture.
• You can also mix in other vegetables like zucchini or spinach for added nutrition.
• If you’re looking for a gluten-free option, substituting rice with cauliflower rice works beautifully.
• Feel free to experiment with different cheeses such as mozzarella or feta for additional flavor.
• These stuffed tomatoes make great leftovers and can be stored in the refrigerator for up to three days; simply reheat in the oven or microwave before serving.

Mediterranean Eggplant Rolls

Mediterranean eggplant rolls are a delightful and healthy dish that showcases the flavors of the Mediterranean region. These rolls, made from thinly sliced eggplant filled with a savory mixture of cheese, herbs, and spices, make for an ideal appetizer or main dish for summertime gatherings.

With a preparation time of about 30 minutes and a cook time of 20 minutes, they’re perfect for both novice cooks and seasoned chefs looking to impress their guests with a vibrant, flavorful option that’s both vegetarian and gluten-free.

Ingredients:

• 2 medium eggplants
• 1 cup ricotta cheese
• 1 cup feta cheese, crumbled
• 1 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 jar marinara sauce (about 24 ounces)
• Olive oil

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. If desired, sprinkle some salt on the slices and let them sit for about 15 minutes to draw out excess moisture and bitterness. Rinse and pat dry with a paper towel.
3. Brush both sides of the eggplant slices with olive oil and place them on a baking sheet. Roast in the preheated oven for approximately 15 minutes until softened and lightly browned.
4. While the eggplant is roasting, prepare the filling by combining ricotta cheese, feta cheese, Parmesan cheese, basil, parsley, garlic, salt, and black pepper in a bowl. Mix well until combined.
5. Once the eggplant slices are out of the oven and cool enough to handle, spoon about 1 tablespoon of the cheese mixture onto one end of an eggplant slice and roll it up tightly. Repeat with the remaining slices and filling.
6. Spread a thin layer of marinara sauce on the bottom of a baking dish. Place the rolled eggplants seam-side down in the dish and cover with the remaining marinara sauce.
7. Sprinkle some additional Parmesan cheese over the top if desired. Bake in the oven for 20 minutes until bubbly and heated through.
8. Allow the Mediterranean eggplant rolls to cool for a few minutes before serving. Enjoy warm as a delicious and satisfying dish!

Variations and Tips:

• For a twist, add cooked quinoa or chopped spinach to the cheese mixture for added texture and nutrition.
• If you prefer a stronger flavor, consider adding sun-dried tomatoes or olives to the filling.
• For extra crunch, top your dish with breadcrumbs before baking.
• These eggplant rolls can also be made ahead of time and stored in the refrigerator; simply reheat in the oven before serving.

Zucchini Boats With Ground Turkey

Zucchini Boats with Ground Turkey are a delightful summer dinner option that showcases the fresh flavors of the season. This dish is suitable for families or anyone looking to enjoy a wholesome meal loaded with vegetables and lean protein.

It takes about 30 minutes to prepare, making it a great addition to your weeknight dinner rotation. These Zucchini Boats are not only nutritious but also customizable, allowing everyone to add their favorite toppings or seasonings.

Ingredients:

• 4 medium zucchinis
• 1 pound ground turkey
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• Fresh basil or parsley for garnish (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center with a spoon to create a boat-like shape. Set aside the scooped-out flesh for later use.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until they are soft and fragrant.
4. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-7 minutes.
5. Incorporate the diced tomatoes, scooped-out zucchini flesh, Italian seasoning, salt, and pepper into the skillet. Stir well and cook for another 3-4 minutes until everything is heated through.
6. Spoon the turkey mixture evenly into each zucchini boat, filling them generously.
7. Place the filled zucchinis on a baking dish. Top with shredded mozzarella cheese.
8. Bake in the preheated oven for 20-25 minutes or until the zucchinis are tender and the cheese is melted and bubbly.
9. Garnish with fresh basil or parsley before serving.

Variations & Tips:

• Variations: You can swap ground turkey for ground chicken, beef, or even plant-based meat alternatives. Feel free to add other vegetables like bell peppers or spinach to the filling for extra nutrition.
• Toppings: Try adding diced avocado, sour cream, or a sprinkle of Parmesan cheese on top after baking for added flavor.
• Make Ahead: You can prepare the filling in advance and stuff the zucchini boats later for an even quicker dinner option.
• Serving Suggestion: Serve with a light salad or some crusty bread to complement the meal.

Spicy Stuffed Jalapeños

Spicy Stuffed Jalapeños

Spicy Stuffed Jalapeños are a vibrant and bold appetizer that is perfect for summer gatherings or as a flavorful addition to any meal. These bite-sized treats are ideal for spice enthusiasts and can be easily prepared in about 30 minutes. Stuffed with a delightful mixture of creamy cheese and zesty seasonings, they are sure to be a hit at barbecues, parties, or casual dinners.

Ingredients:

• 12 fresh jalapeños
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled bacon (optional)
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Cut each jalapeño in half lengthwise, removing the seeds and membranes with a spoon (wear gloves if desired).
3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, cooked bacon (if using), minced garlic, onion powder, smoked paprika, salt, and pepper. Mix until thoroughly combined and smooth.
4. Using a small spoon or piping bag, carefully fill each jalapeño half with the cheese mixture, heaping it slightly to guarantee a generous filling.
5. Place the filled jalapeños on a baking sheet lined with parchment paper.
6. Bake in the preheated oven for about 15-20 minutes, or until the jalapeños are tender and the cheese mixture is bubbly and golden.
7. Once cooked, remove from the oven and garnish with fresh parsley or cilantro if desired. Serve warm.

Variations and Tips:

• For a milder version, use banana peppers or sweet bell peppers instead of jalapeños.
• Add some diced tomatoes or chopped green onions to the cheese mixture for extra flavor.
• If you like a bit of kick, sprinkle some cayenne pepper or add a dash of hot sauce to the filling.
• For a smoky flavor, try adding some crumbled chorizo to the filling mixture.
• To make these in advance, prepare and stuff the jalapeños, then cover and refrigerate until you’re ready to bake them. Just add a few extra minutes to the baking time if cooking straight from the fridge.

Cheesy Stuffed Mushrooms

Cheesy stuffed mushrooms are a delightful appetizer or side dish that combines the earthy flavors of mushrooms with a rich, cheesy filling. They are perfect for summer dinners, offering a light yet satisfying bite that can please both meat lovers and vegetarians.

Preparation time is around 20 minutes, with an additional 15-20 minutes of baking, making them a quick and easy dish to whip up for gatherings or a cozy family meal.

Ingredients:

• 12 large button or cremini mushrooms
• 1 cup cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped (plus extra for garnish)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• Olive oil for drizzling

Directions:

1. Preheat your oven to 375°F (190°C). Start by cleaning the mushrooms with a damp cloth, then carefully pop off the stems and set aside. Use a small spoon to gently scoop out some of the insides of the mushrooms to create room for the filling.
2. In a mixing bowl, combine the cream cheese, mozzarella, Parmesan, minced garlic, chopped parsley, salt, black pepper, and crushed red pepper flakes (if using). Mix until all ingredients are well incorporated and creamy.
3. Carefully fill each mushroom cap with the cheese mixture, packing it in slightly to make sure it holds shape. Place the stuffed mushrooms on a baking tray lined with parchment paper.
4. Drizzle a small amount of olive oil over the stuffed mushrooms before transferring them to the oven. Bake for 15-20 minutes or until the mushrooms are tender and the tops are golden and bubbly.
5. Remove from the oven and let cool slightly. Garnish with additional chopped parsley before serving.

Variations and Tips:

• Meaty Addition: For a heartier filling, mix in crumbled cooked sausage or bacon to the cheese mixture.
• Herbal Twist: Experiment with different herbs like chives, thyme, or oregano for a unique flavor profile.
• Spicy Kick: Add a tiny dollop of your favorite hot sauce or diced jalapeños for a spicy variation.
• Make Ahead: Prepare the stuffed mushrooms in advance and store them in the fridge. Just pop them in the oven right before serving!
• Vegan Version: Substitute cream cheese and cheese with vegan alternatives and make sure to use dairy-free cheese.

Enjoy these cheesy stuffed mushrooms either warm from the oven or at room temperature during your summer dinner gatherings!

Caprese Stuffed Avocados

Caprese Stuffed Avocados are a delightful and nutritious dish that brings together the classic flavors of a Caprese salad – fresh basil, ripe tomatoes, and creamy mozzarella – all nestled inside ripe avocado halves.

This dish is perfect for summer evenings, especially for those who are looking for a light and satisfying vegetarian option. With a preparation time of just 15 minutes, it’s ideal for quick dinners or as a vibrant appetizer to impress your guests.

Ingredients:

• 2 ripe avocados
• 1 cup cherry tomatoes, halved
• 1 cup fresh mozzarella balls, halved (or diced if using larger mozzarella)
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons balsamic glaze
• Salt and pepper to taste
• Extra virgin olive oil (optional)

Cooking Steps:

1. Prepare the Avocados: Cut the avocados in half lengthwise and remove the pits. Use a spoon to scoop out a small amount of avocado flesh to create a deeper well for the filling, if desired.
2. Make the Filling: In a mixing bowl, combine the halved cherry tomatoes, mozzarella balls, and chopped basil. Drizzle with balsamic glaze, and season with salt and pepper to taste. Mix gently to combine.
3. Stuff the Avocados: Spoon generous amounts of the Caprese filling into each avocado half, allowing it to overflow slightly for a beautiful presentation.
4. Drizzle and Serve: If desired, drizzle a bit of extra virgin olive oil over the stuffed avocados for added richness. Serve immediately to enjoy their freshness, or refrigerate for up to 30 minutes before serving.

Variations and Tips:

• Add Protein: For a heartier dish, consider adding diced grilled chicken or shrimp to the filling.
• Vegan Option: Substitute the mozzarella with vegan cheese or omit it entirely and add some diced cucumbers for crunch.
• Herb Variations: Experiment with other fresh herbs like cilantro or parsley for a unique flavor profile.
• Grilling Option: Try grilling the avocado halves for a smoky taste; just be cautious not to overcook them.
• Serving Suggestion: Pair these stuffed avocados with crusty bread or a simple green salad for a complete meal in no time!

Enjoy this fresh and delicious dish that encapsulates the essence of summer!

Stuffed Acorn Squash With Rice and Cranberries

Stuffed Acorn Squash with Rice and Cranberries is a delightful dish that brings together sweetness and savory flavors, making it perfect for a summer dinner or a festive gathering. This recipe is both vegetarian and gluten-free, appealing to a broad range of dietary preferences. The preparation time is approximately 20 minutes, with a cooking time of about 1 hour, making it a relatively easy dish to whip up for family or friends.

Ingredients:

• 2 medium acorn squashes
• 1 cup cooked rice (white or brown)
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Cut the acorn squashes in half and scoop out the seeds. Place them cut side up in a baking dish. Drizzle with a little olive oil and sprinkle with salt and pepper. Roast in the oven for about 25-30 minutes, or until tender.
3. While the squashes are roasting, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent (about 5 minutes).
4. In a large bowl, combine the cooked rice, sautéed onion and garlic, dried cranberries, walnuts (if using), cinnamon, nutmeg, salt, and pepper. Mix well to incorporate all ingredients.
5. Once the squashes are cooked, remove them from the oven and carefully stuff each half with the rice mixture, pressing down gently to pack it in.
6. Return the stuffed squashes to the oven and bake for an additional 20 minutes, allowing the filling to heat through and the flavors to meld.
7. Remove from the oven, garnish with fresh parsley, and serve warm.

Variations and Tips:

• For a protein boost, consider adding cooked quinoa, chickpeas, or black beans to the rice mixture.
• Feel free to swap out cranberries for raisins or chopped apples for a different flavor profile.
• Add some shredded cheese (like feta or goat cheese) to the stuffing for extra creaminess.
• Garnish with toasted pumpkin seeds instead of walnuts for a nut-free option.
• Stuffed acorn squash can be made ahead of time; simply prepare the filling and squash, store them separately in the fridge, and assemble just before baking.

Ratatouille Stuffed Bell Peppers

Ratatouille Stuffed Bell Peppers are a delightful and colorful summer dish that showcases the freshness of seasonal vegetables. This dish is perfect for vegetarians, health-conscious diners, or anyone looking to enjoy a light yet satisfying meal.

The preparation and cooking time for this recipe is approximately 45 minutes, making it an ideal option for a weeknight dinner or a special weekend gathering.

Ingredients:

• 4 large bell peppers (any color)
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup cooked quinoa or rice (optional)
• 1/2 cup shredded mozzarella cheese (optional)
• Olive oil for cooking
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of each pepper with olive oil and place them upright in a baking dish.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
4. Add the diced eggplant and zucchini to the skillet, cooking for an additional 5-7 minutes until the vegetables are tender.
5. Stir in the drained diced tomatoes, thyme, basil, salt, and pepper. If using, add the cooked quinoa or rice, mixing everything well. Cook for an additional 2-3 minutes until heated through.
6. Carefully spoon the ratatouille filling into each bell pepper, packing it lightly. If desired, top each with shredded mozzarella cheese.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is bubbly and golden.
8. Remove from the oven and let cool for a few minutes. Garnish with fresh basil before serving.

Variations and Tips:

• Substitute the mozzarella cheese with feta cheese for a tangy flavor.
• Add a protein such as chickpeas or lentils to the ratatouille filling for an extra boost.
• Experiment with different vegetables based on what’s in season or what you have on hand, such as carrots or spinach.
• For a smoky flavor, try adding a dash of smoked paprika to the filling.
• Serve with a side salad or crusty bread to complete the meal.

Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes are a delicious and nutritious dish perfect for a summer dinner. This vegetarian option is ideal for families, gatherings, or anyone looking to enjoy a hearty meal packed with flavor. With a preparation time of about 10 minutes and a cooking time of roughly 45 minutes, these sweet potatoes are not only quick to prepare but also provide a wholesome, colorful plate that is bursting with southwest-inspired ingredients.

Ingredients:

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (canned or frozen)
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, diced
• ½ cup fresh cilantro, chopped
• ½ cup shredded cheese (cheddar or pepper jack)
• Lime wedges for serving

Cooking Steps:

1. Preheat your oven to 425°F (220°C).
2. Wash the sweet potatoes thoroughly and prick them several times with a fork to allow steam to escape while cooking.
3. Place the sweet potatoes on a baking sheet lined with parchment paper and bake in the preheated oven for about 40-45 minutes, or until tender. You can check by inserting a fork into the thickest part; it should easily slide through.
4. While the sweet potatoes are baking, heat a large skillet over medium heat. Add the diced onion and red bell pepper, and sauté until softened, about 5-7 minutes.
5. Stir in the black beans, corn, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
6. Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut a lengthwise slit in the top of each potato and gently fluff the insides with a fork.
7. Spoon the black bean and corn mixture into each sweet potato. Top with diced avocado, chopped cilantro, and shredded cheese.
8. Serve with lime wedges on the side for an extra zest. Enjoy your flavorful meal!

Variations and Tips:

• For added protein, mix in some cooked quinoa or grilled chicken to the stuffing.
• Swap out black beans for kidney beans or pinto beans based on your preference.
• If you love spice, add diced jalapeños or a dash of hot sauce to the bean mixture.
• For a smoky flavor, you can use smoked paprika instead of chili powder.
• If you’re short on time, you can microwave the sweet potatoes for about 8-10 minutes instead of baking them.
• These stuffed sweet potatoes can be made in advance and stored in the refrigerator for easy reheating during busy weeknights.

Garlic Herb Stuffed Artichokes

Garlic Herb Stuffed Artichokes are a delightful summer dish that beautifully showcase the flavors of fresh herbs and garlic. Ideal for a light dinner or an elegant appetizer, these stuffed artichokes are perfect for vegetarians and anyone looking to enjoy a nutritious meal. The preparation time is approximately 15 minutes, with an additional cook time of 45 minutes, making this dish both quick to prepare and great for gatherings.

Ingredients:

• 4 large artichokes
• 1 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)

Cooking Instructions:

1. Preheat the oven to 375°F (190°C).
2. Start by preparing the artichokes. Cut off the top inch of each artichoke and trim the stem to about 1-2 inches. Remove the tough outer leaves and use kitchen scissors to snip the sharp tips of the remaining leaves.
3. In a mixing bowl, combine the breadcrumbs, minced garlic, chopped parsley, Parmesan cheese, olive oil, lemon juice, thyme, salt, pepper, and red pepper flakes (if using). Mix well until the ingredients are evenly combined and resemble a wet paste.
4. Gently pull apart the leaves of the artichokes and stuff the breadcrumb mixture between the leaves. Make sure to pack the stuffing generously. Place the stuffed artichokes upright in a baking dish.
5. Add about half an inch of water to the bottom of the baking dish to create steam while baking. Cover the dish tightly with aluminum foil.
6. Bake in the preheated oven for about 45 minutes or until the artichokes are tender and the stuffing is golden brown. You can test for tenderness by using a skewer or knife to pierce the base of the artichoke.
7. Once cooked, remove from the oven and let cool slightly before serving.

Variations and Tips:

• For a different flavor, consider adding chopped sun-dried tomatoes or olives to the stuffing.
• This recipe can easily be made vegan by substituting the Parmesan cheese with nutritional yeast or a dairy-free alternative.
• To infuse more flavor, you can steam the artichokes for a few minutes before stuffing them, although this step is optional.
• Serve the stuffed artichokes with a squeeze of fresh lemon juice or a drizzle of balsamic glaze for an extra burst of flavor.

Stuffed Cabbage With Beef and Rice

Stuffed cabbage with beef and rice is a hearty and comforting dish perfect for family dinners or gatherings. This dish features tender cabbage leaves filled with a flavorful mix of ground beef, rice, and spices, all simmered in a savory tomato sauce. Ideal for feeding a crowd or meal-prepping for the week, this recipe takes about 1 hour and 15 minutes from start to finish, making it a reasonably quick option for a satisfying summer dinner.

Ingredients:

• 1 large head of cabbage
• 1 pound ground beef
• 1 cup cooked rice
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 (28-ounce) can diced tomatoes
• 1 cup tomato sauce
• 1 tablespoon olive oil
• Fresh herbs (parsley, thyme, or dill) for garnish (optional)

Instructions:

1. Prepare the Cabbage: Carefully remove the core from the cabbage head and bring a large pot of salted water to a boil. Once boiling, gently place the cabbage head into the water and blanch for about 5 minutes, or until the outer leaves are pliable. Remove the cabbage and let it cool.

Once cool, carefully peel off leaves, setting them aside for stuffing.

2. Make the Filling: In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix well until all ingredients are evenly combined.

3. Stuff the Cabbage Leaves: Lay a cabbage leaf flat on a clean surface. Place approximately 2–3 tablespoons of the beef mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly, starting from the base.

Repeat with remaining leaves and filling.

4. Prepare the Sauce: In a large skillet over medium heat, heat the olive oil. Add the diced tomatoes (with juice) and tomato sauce, stirring to combine. Allow it to simmer for 5 minutes.

5. Cook the Stuffed Cabbages: Preheat your oven to 350°F (175°C). In a large baking dish, spread a layer of the tomato sauce at the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish, and cover with the remaining sauce.

Cover the dish with aluminum foil.

6. Bake: Place the dish in the preheated oven and bake for 45 minutes. Remove the foil for the last 10 minutes of cooking to allow the top to brown slightly.

7. Serve: Once cooked, remove from the oven and let it cool for a few minutes. Serve warm, garnished with fresh herbs, if desired.

Variations and Tips:

• Meat Alternatives: Substitute ground beef with ground turkey, chicken, or even a plant-based meat for a lighter version.
• Rice Variations: Use brown rice or quinoa instead of white rice for a healthier option.
• Extra Flavor: Add spices such as cumin, or herbs like oregano and basil to the beef mixture for additional flavor.
• Vegetable Add-ins: For extra nutrition, consider adding finely chopped bell peppers or mushrooms to the filling mixture.
• Freezing: This dish freezes well, so consider making a double batch and saving some for a quick meal later. Just bake directly from frozen, adding about 15–20 minutes to the cooking time.

Enjoy this delicious stuffed cabbage dish as a satisfying summer dinner that’s sure to impress!

Baked Stuffed Summer Squash

Baked Stuffed Summer Squash is a delicious and healthy dish perfect for summer dinners, whether you’re entertaining guests or enjoying a family meal. This recipe highlights the fresh flavors of summer squash, combined with a savory stuffing that can cater to both vegetarian and meat lovers.

In about 30 minutes of preparation and 30 minutes of baking, you’ll have a delightful dish that can serve as a hearty main course or a vibrant side.

Ingredients:

• 4 medium summer squash (zucchini or yellow squash)
• 1 cup cooked quinoa or brown rice
• 1 cup cherry tomatoes, halved
• 1/2 cup diced bell pepper (any color)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup shredded cheese (mozzarella, cheddar, or your choice)
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh herbs (basil or parsley) for garnish

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C).
2. Prepare Squash: Slice the summer squash in half lengthwise and scoop out the insides using a spoon, leaving about 1/4 inch of flesh around the edges. Place the hollowed squash halves in a baking dish, cut side up.
3. Make the Filling: In a skillet, heat the olive oil over medium heat. Add the minced garlic and diced bell pepper, and sauté until softened, about 3-4 minutes.
4. Combine Ingredients: In a bowl, mix the cooked quinoa or brown rice with the sautéed garlic and bell pepper, cherry tomatoes, corn, oregano, salt, and pepper. Stir in half of the shredded cheese.
5. Stuff the Squash: Spoon the filling mixture into the hollowed-out squash halves, packing it in tightly. Top with the remaining cheese.
6. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. After that time, remove the foil and bake for an additional 10 minutes, or until the squash is tender and the cheese is bubbly and golden.
7. Serve: Garnish with fresh herbs before serving, and enjoy your baked stuffed summer squash warm!

Variations and Tips:

• Add Protein: For a heartier dish, consider adding cooked ground turkey, chicken, or beans to the filling.
• Spice it Up: Add red pepper flakes to the filling for a little kick.
• Cheese Options: Experiment with different types of cheese such as feta, goat cheese, or a vegan cheese alternative for a different flavor profile.
• Make Ahead: Stuff the squash in advance and store them in the refrigerator for up to a day before baking. Just add a few extra minutes to the baking time if pulling them straight from the fridge.
• Leftovers: Leftover filling can be used as a salad topper or mixed into soups for a nutritious boost.

Indian-Spiced Stuffed Cauliflower

Indian-Spiced Stuffed Cauliflower is a delicious and aromatic vegetarian dish that combines the tender florets of cauliflower with a flavorful filling made from spices, vegetables, and grains. This dish is perfect for a summer dinner when you want something light yet hearty, making it ideal for both families and gatherings. The preparation time is approximately 30 minutes, followed by 45 minutes of cooking time.

Ingredients:

• 1 large head of cauliflower
• 1 cup cooked quinoa or rice
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup peas (fresh or frozen)
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.
2. Carefully remove the core of the cauliflower and create a hollow space by trimming the florets, keeping the head intact. Set aside.
3. In a skillet, heat olive oil over medium heat. Add cumin seeds and sauté for 30 seconds until fragrant.
4. Add the diced onions, garlic, and ginger, sautéing until the onions are translucent.
5. Stir in the diced tomatoes, peas, coriander powder, turmeric powder, and salt. Cook for about 5-7 minutes, allowing the mixture to thicken.
6. Remove from heat and mix in the cooked quinoa or rice and garam masala. Taste and adjust seasoning if needed.
7. Spoon the filling into the hollowed cauliflower, pressing it down gently to pack it in.
8. Place the stuffed cauliflower in the prepared baking dish and cover with foil.
9. Bake for 25 minutes covered, then remove the foil and bake for an additional 15-20 minutes until the cauliflower is tender and slightly browned.
10. Once done, let it cool for a few minutes before slicing into wedges. Serve warm, garnished with fresh cilantro and lemon wedges.

Variations and Tips:

• For a spicier version, add diced green chilies or red chili powder to the filling.
• Substitute quinoa with couscous or bulgur for a different grain texture.
• You can add diced bell peppers, zucchini, or carrots to the filling for added nutrition and flavor.
• For an extra layer of flavor, consider topping the stuffed cauliflower with a sprinkle of shredded cheese before the final baking phase.
• Leftover filling can be used to stuff bell peppers or zucchini for another delicious meal.

Savory Stuffed Portobello Mushrooms

Savory Stuffed Portobello Mushrooms are a delightful summer dinner option that perfectly balances flavors while showcasing the earthiness of the mushrooms. This dish is ideal for vegetarians, but it also makes for a hearty side for meat lovers. Each stuffed mushroom is filled with a mixture of savory ingredients, making them not only visually appealing but also packed with flavor.

With a preparation time of about 20 minutes and a cooking time of 25 minutes, you can have these delectable treats ready for your summer evening gathering.

Ingredients:

• 4 large Portobello mushrooms
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cup diced bell pepper (any color)
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Clean the Portobello mushrooms by removing the stems and scraping out the gills gently with a spoon.
3. In a large mixing bowl, combine cooked quinoa, cherry tomatoes, bell pepper, mozzarella cheese, Parmesan cheese, minced garlic, olive oil, oregano, salt, and pepper. Mix thoroughly until well combined.
4. Place the cleaned Portobello mushrooms on a baking sheet lined with parchment paper. Generously spoon the quinoa mixture into each mushroom cap, pressing down lightly to pack the filling.
5. Drizzle a little olive oil over the stuffed mushrooms for added flavor and moisture.
6. Bake in the preheated oven for 25 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
7. Remove from the oven, garnish with fresh basil leaves, and serve warm.

Variations and Tips:

• For a bit of heat, add some crushed red pepper flakes to the filling.
• Customize the filling by adding ingredients such as spinach, black beans, or corn for added texture and flavor.
• If you prefer a vegan version, substitute mozzarella and Parmesan cheese with plant-based cheese alternatives.
• These stuffed mushrooms can also be grilled on the barbecue for an extra smoky flavor.
• Serve with a side salad or as a main dish with crusty bread to soak up the flavors.