Harvest Platter of Three Stuffed Vegetables Recipe

Name: Harvest Platter of Three Stuffed Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, purple, sliced; 1 carrot, grated; 4 tablespoons olive oil; 3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice); ½ cup raisins; 3 tablespoons dried dill weed; 3 tablespoons fresh parsley; salt and pepper; ½ cup cooked well drained chickpeas (optional); ¾ cup toasted walnuts, cut into pieces; 1 cup diced tomato (canned diced or diced fresh tomatoes); 6 ounces grated cheddar cheese; sour cream

Servings: persons

1 onion, purple, sliced
1 carrot, grated
4 tablespoons olive oil
3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice)
½ cup raisins
3 tablespoons dried dill weed
3 tablespoons fresh parsley
salt and pepper
½ cup cooked well drained chickpeas (optional)
¾ cup toasted walnuts, cut into pieces
1 cup diced tomato (canned diced or diced fresh tomatoes)
6 ounces grated cheddar cheese
sour cream

1
In a skillet, saute the onions and carrots in olive oil.
2
In a large mixing bowl, combine the onion and carrot mixture with the next 7 ingredients.
3
For stuffed cabbage leaves: Blanch 6-8 large outer cabbage leaves for 3 minutes in boiling water.
4
Roll 1/4 cup of stuffing mixture in each leaf.
5
Place seam side down in a greased baking dish.
6
Dot with sour cream and scatter with the diced tomatoes.
7
Bake in a 325 degree oven for 30 minutes.
8
For stuffed zucchini: Halve 3-4 zucchini or summer squash.
9
Remove the seeds and make a hollow with a melon baller or similar utensil.
10
Steam the squash over boiling water for 2 minutes.
11
Stuff the squash with the stuffing mixture.
12
Top with grated Cheddar cheese and press the cheese into the stuffing.
13
Place the zucchini in a greased baking dish.
14
Bake in a 325 degree oven for 30 minutes.
15
Leftover stuffing is delicious as a side dish or reheated for lunch the next day.

793

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 onion, purple, sliced, 1 carrot, grated, 4 tablespoons olive oil, 3 -4 cups cooked rice (Recipe calls for using Uncle Ben's Converted Rice), and more.

Yes, Harvest Platter of Three Stuffed Vegetables falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Harvest Platter of Three Stuffed Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions