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  Added: Nov 16, 2006  •  Visited (216)  •  Print version Print this recipe (27)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Stuffed Vegetables
(Legumbres Rellenas)
What You Need:
  • ¼ cup olive oil
  • ½ cup finely chopped onions
  • ½ teaspoon finely chopped garlic
  • ¼ cup finely chopped green pepper
  • 2 tablespoons flour
  • 2 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 2/3 cup chopped, drained, canned tomatoes
  • 1 cup water
  • 2 teaspoons salt
  • ½ cup dry white wine

  • 1½ pounds lean boneless veal, finely ground
  • ¼ pound "serrano" ham including some of the fat, cut into 1-inch cubes, or substitute prosciutto or other smoked ham
  • 1 medium-sized onion, peeled and quartered
  • 2 medium-sized garlic cloves, peeled
  • 4 parsley sprigs

  • 4 firm ripe tomatoes, each about 2½ inches in diameter
  • 4 small sweet red or green peppers, each about 2½ inches in diameter
  • 2 large zucchini or other green summer squash, each about 2½ inches in diameter and 6 to 8 inches long
  • 4 small potatoes, each about 2½ inches in diameter

  • How To Cook:
    1. For the sofrito, heat the olive oil in a heavy 8- to 10-inch skillet until a light haze forms above it. Add the chopped onions, chopped garlic and chopped pepper and, stirring frequently, cook over moderate heat for 5 minutes, or until the vegetables are soft but not brown.

    2. Stir in the flour and cook for a minute or so. Then add the tomatoes, water and salt and bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally.

    3. Puree the mixture in a food mill or use the back of a large spoon to rub it through a fine sieve set over a bowl. Stir in the wine, taste for seasoning, and set aside.

    1. For the stuffing, put the veal, ham, quartered onion, garlic cloves and parsley through the finest blade of a meat grinder.

    2. Beat the mixture vigorously until the ingredients are thoroughly blended.

    3. To make the stuffing by hand, chop the ham, onion, garlic and parsley as fine as possible and beat them together with the veal until thoroughly blended.

    1. Cut a ¼-inch slice off the stem ends of the tomatoes and hollow each one out with a small spoon. Sprinkle their cavities lightly with salt and turn the tomatoes upside down on paper towels to drain for at least 10 minutes. Then gently pat the cavities dry with paper towels. Cut a ¼-inch slice off the top of each pepper, remove the seeds and cut out the white ribs.

    2. Peel the zucchini and potatoes, and cut the zucchini crosswise into 2-inchlong rounds. With a small spoon scoop out the top of each zucchini cylinder to make a boat like shell about ½ inch thick and hollow out each of the potatoes in a similar fashion. Place the potatoes in cold water to prevent them from discoloring.

    3. Preheat the oven to 400°F. Fill the vegetables with the stuffing mixture, patting it in firmly. Arrange the peppers, squash and potatoes side by side on the bottom of a shallow baking dish, large enough to hold all the vegetables comfortably in one layer. (Leave space for the tomatoes. Because they take less time to cook, they will be added later.)

    4. Pour the sofrito over the vegetables, cover the dish tightly with its lid or a piece of foil, and bake in the middle of the oven for 45 minutes. Then add the tomatoes, re-cover the dish, and bake for 15 minutes longer or until all the vegetables are tender. Serve at once, directly from the baking dish.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Spain
    Main Ingredient » Vegetables » Tomatoes
    Main Ingredient » Vegetables » Zucchini
    Main Ingredient » Vegetables » Peppers
    Dish » Appetizers


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