Join "Jayni's Kitchen" this week for "Stuff It! Filling Fresh Veggies."
Host Jayni Carey will prepare tasty fillings for fresh summer vegetables, including bell peppers, tomatoes, iceberg lettuce and cabbage leaves.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.
TUNA-STUFFED TOMATOES
4 to 6 medium tomatoes, 6 to 8 ounces each
salt
6 baguette slices, cut 1/2-inch thick
olive oil
Filling:
1 6-ounce can light tuna in olive oil
1 large garlic, minced
2 tablespoons onion, minced
1 tablespoon capers, drained
2 tablespoons pitted and finely chopped green olives
1/4 cup green pepper, cut into small dice
1/4 cup fresh tomato, cut into small dice
1 tablespoon red wine vinegar
Salt and black pepper, to taste
Italian parsley sprigs
Make a cut about 1 to 1 1/2-inches in diameter in the top (stem end) of each tomato. Using a melon ball cutter, carefully scoop out the seeds and pulp, leaving the walls of the tomato about 1/4-inch thick. Lightly salt the insides of the tomatoes and place them in a bowl, cut side down, to allow the juice to drain, about 15 minutes.
Brush both sides of the baguette slices lightly with olive oil and place them on a baking sheet. Place the slices under the oven-broiler and toast until golden. Turn the slices over and toast the other side. Remove the baguette slices from the baking sheet and cool. Chop the slices into 1/2-inch cubes and measure 1 cup. Set aside.
Filling: Place the tuna (with the olive oil) in a large bowl, and using a fork, break it into small chunks. Add the garlic, onion, capers, olives, green pepper, tomato and toasted bread cubes. Sprinkle the mixture with the red wine vinegar and toss gently to combine. Season with salt and pepper, to taste.
If the tomatoes do not set upright, create a flat spot by slicing a thin piece off the bottom using a serrated knife. Fill each tomato with some of the mixture, pressing gently to pack it.
Wrap each tomato in plastic wrap and chill for 8 to 24 hours before serving. Garnish each tomato with a sprig of Italian parsley. Serves 4 to 6.
LAMB-STUFFED PEPPERS
4 medium red or green bell peppers (or a combination of green, red, orange or yellow bell peppers)
Salt
1 pound ground lamb
1 cup onion, finely chopped
1 tablespoon garlic, finely chopped
1/2 cup chopped bell pepper, any color
1 15-ounce can tomato sauce
1/3 cup uncooked white rice
1/2 cup water
1 teaspoon fresh rosemary, finely chopped, or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/8 teaspoon black pepper
1 cup provolone cheese, shredded
Topping:
3/4 cup fresh white breadcrumbs
3/4 cup provolone cheese, shredded
2 tablespoons butter melted
Fresh rosemary sprigs
Slice the peppers in half lengthwise and carefully remove the stem, seeds and pith. Do not pierce or tear the peppers. Bring a large pot of water to a boil. Add the pepper halves and simmer them uncovered for 3 minutes. Drain and sprinkle the insides with salt.
In a Dutch oven, brown the ground lamb, onion and garlic over medium heat. Drain well. Add the chopped pepper, tomato sauce, rice, water, rosemary, salt and pepper. Bring the mixture to a boil, reduce the heat to low and cover. Simmer the mixture for about 15 minutes, or until the rice is tender. Stir twice to prevent the rice from sticking. Remove the pan from the heat and stir in 1 cup of shredded provolone cheese.
Fill the pepper halves with the lamb mixture and place them in a large baking dish. Cover the baking dish tightly with aluminum foil and bake the peppers in a 350 degree oven for 25 to 30 minutes, or until the filling is hot and the peppers are tender.
Topping: In a mixing bowl, combine the fresh breadcrumbs, 3/4 cup of shredded provolone and the melted butter. Sprinkle 2 to 3 tablespoons of the mixture over each pepper. Place the peppers about six inches under the oven-broiler and broil for 2 to 3 minutes, until lightly browned.
To serve, garnish the peppers with fresh rosemary sprigs. Serves 8.
Tip: The stuffed peppers may be prepared one day in advance up to the point of baking. Cover and refrigerate until ready to bake. Bake as directed, but allow an extra 5 minutes.
- Recipes by Jayni Carey.
Comments
LJWorld.com doesn’t necessarily condone the comments here, nor does it review every post. Read our full policy. Also, read about banned accounts and harassing comments.