Garden Stuffed Vegetables Recipe

Name: Garden Stuffed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact; 4 large peppers, assorted colors, tops sliced off, seeds removed; 2 medium Portobello mushrooms, stems removed; 1/2 cup quinoa, rinsed well; 1 small red bell pepper, chopped; 1/2 pound shiitake mushrooms, chopped; 3 whole green onions, chopped; 2 stalks celery, chopped; 1 stalk broccoli, chopped in small pieces; 4 cloves garlic, chopped in small pieces; 1 cup cooked lentils or canned, no salt added or low sodium, drained; 1/2 cup walnuts, coarsely chopped; 2 ounces non dairy mozzarella type cheese*, shredded; 1/2 cup raisins; 1/4 cup plus 2 tablespoons parsley, chopped, divided; 2 teaspoons Bragg Liquid Aminos; 1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning; 2 cups pasta sauce, no or low salt; salad greens; 1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar

Servings: persons

2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact
4 large peppers, assorted colors, tops sliced off, seeds removed
2 medium Portobello mushrooms, stems removed
1/2 cup quinoa, rinsed well
1 small red bell pepper, chopped
1/2 pound shiitake mushrooms, chopped
3 whole green onions, chopped
2 stalks celery, chopped
1 stalk broccoli, chopped in small pieces
4 cloves garlic, chopped in small pieces
1 cup cooked lentils or canned, no salt added or low sodium, drained
1/2 cup walnuts, coarsely chopped
2 ounces non dairy mozzarella type cheese*, shredded
1/2 cup raisins
1/4 cup plus 2 tablespoons parsley, chopped, divided
2 teaspoons Bragg Liquid Aminos
1 tablespoon Dr. Fuhrman's VegiZest or other no salt seasoning
2 cups pasta sauce, no or low salt
salad greens
1 tablespoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar

1
Preheat oven to 350 degrees.
2
On baking sheet, bake the zucchini and peppers for 5 minutes. Add Portobello mushrooms and bake for an additional 15 minutes.
3
For filling:
4
Cook quinoa according to package instructions. Set aside.
5
In small amount of water, saute red pepper, shiitake mushrooms, green onions, celery, broccoli and garlic until tender and water has cooked off.
6
In large bowl, mix cooked quinoa, lentils, walnuts, cheese substitute, raisins and 1/4 cup chopped parsley with sauteed ingredients and season with liquid aminos and VegiZest.
7
Fill zucchini, mushrooms and peppers with quinoa mixture and place in a baking dish.
8
Spoon pasta sauce over vegetables. Bake for 20-30 minutes until hot.
9
Serve on bed of salad greens which have been lightly tossed with Dr. Fuhrman's Black Fig vinegar or balsamic vinegar.
10
Garnish vegetables with remaining chopped parsley.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 medium zucchini, cut in half lengthwise, seeds and some meat removed, leaving shells intact, 4 large peppers, assorted colors, tops sliced off, seeds removed, 2 medium Portobello mushrooms, stems removed, 1/2 cup quinoa, rinsed well, and more.

Yes, Garden Stuffed Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garden Stuffed Vegetables

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