Stuffed vegetables (meatless with a rice and vegetable mixture, or with a meat mixture) are Greek classics. These photos were taken while making my friend Kalliroi's meatless version, but the techniques are the same for all.
1. Choose your recipe:
- Kalliroi's Stuffed Vegetables with Rice (meatless)
- Stuffed Vegetables with Rice and Almonds (meatless)
- Aliki's Meatless Stuffed Vegetables
- Stuffed Vegetables with Meat
- baking or roasting pan, as called for in recipe
- medium-large mixing bowl
- vegetable grater
- 2 spoons for scooping out vegetables - 1 tablespoon, 1 teaspoon or smaller
- serrated knife for slicing vegetables & scoring zucchini
- colander
- recipe ingredients
- Choose, Trim, and Rinse Your VegetablesFresh vegetables, ready to be stuffed
- Start with the TomatoesStart preparing tomatoes to make stuffed vegetables
- Scoop Out Tomato PulpScoop out the tomato pulp
- Score the ZucchiniScore the zucchini
- Scoop Out Zucchini PulpScoop out the zucchini pulp
- Scoop Out Eggplant PulpScoop out the eggplant pulp
- Scoop out PotatoScoop out potato
- Lay All Vegetables in Pan to Test SpacingLay vegetables in the pan to test spacing
- Grate All Vegetable PulpGrate vegetables and make stuffing mixture.
- Stuff VegetablesStuff the vegetables
- Fill Vegetables with Stuffing MixtureFill vegetables with stuffing mixture
- Stuff the PotatoStuff the potato
- Graphic Index
- Text Index
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