Jamie Oliver Stuffed Vegetables is made with tomatoes, red peppers, yellow peppers, long-grain rice, pistachios, onions, garlic, feta cheese, olive oil, and fresh herbs. This hearty Stuffed Vegetables recipe creates a easy dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Try More Jamie Oliver Recipes:
🤎 Why You’ll Love This Stuffed Vegetables Recipe:
- Great Taste: The fresh herbs, feta cheese, and nuts make the vegetables taste amazing.
- Good for You: It’s full of vegetables, which are healthy and good for your body.
- Looks Beautiful: The stuffed vegetables look so colorful and will wow anyone who sees them.
- Easy to Change Up: You can easily swap out spices and herbs to make it fit what you like or what you have in the kitchen.
- Filling: The rice and cheese make it a filling meal, so you’ll feel satisfied after eating it.
🍅 Jamie Oliver Stuffed Vegetables Ingredients
- 1 tbsp tomato purée
- 1 small bunch fresh flat-leaf parsley, finely chopped
- 1 small bunch fresh mint, leaves picked and finely chopped
- 200g (7 oz) Greek feta cheese, crumbled
- 600ml (1 pt) chicken or vegetable stock, preferably organic
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 fresh red chili, deseeded and finely chopped
- 200g (7oz) long-grain rice
- 1 tsp dried oregano
- Olive oil (enough for cooking)
- 2 onions, peeled and finely chopped
- 4 cloves of garlic, peeled and finely sliced
- 2 large red peppers
- 100g (3½ oz) shelled pistachios
- 2 large yellow peppers
- 2 large firm beef tomatoes
🍲 How To Make Jamie Oliver Stuffed Vegetables
- Prepare the Oven and Vegetables: First, preheat the oven to 200°C (gas 6). Next, cut the tops off the tomatoes and set them aside. Scoop out and discard the tomato flesh. Then, slice the red and yellow peppers in half lengthways, and carefully remove the seeds.
- Toast the Pistachios:Â After preparing the vegetables, heat a dry pan over medium heat and toast the pistachios for a few minutes until they emit a nice aroma. Shake the pan occasionally to prevent burning. Once toasted, remove from heat and roughly crush the pistachios using a pestle and mortar.
- Cook the Onion Mixture:Â Next, add a little olive oil to the same pan. Once hot, add the chopped onions and garlic. Cook on low heat for about 10 minutes until they soften. Then, add the rice, dried oregano, chopped chili, and a good pinch of salt and pepper to the pan. Stir well.
- Add Stock and Cook Rice:Â After that, pour in 300ml of the stock and continue to cook for 7-10 minutes, stirring constantly, until the rice is nicely coated and partially cooked.
- Prepare the Filling:Â Next, remove the pan from the heat. Mix in the crumbled feta, chopped herbs, and crushed pistachios.
- Stuff the Vegetables:Â Then, carefully fill the hollowed-out tomatoes and peppers with the rice mixture. Be careful not to overfill as the rice will expand when cooked. After filling, place the tops back on the tomatoes.
- Bake: Drizzle a little olive oil over the stuffed vegetables. Next, mix the remaining 300ml of stock with the tomato purée and pour it around the vegetables in a baking dish. Cover the dish tightly with foil and bake for about 1 hour and 15 minutes, until the rice and vegetables are tender. Optionally, remove the foil 15 minutes before the end of baking to let the tops brown and crisp a bit.
- Serve:Â Finally, carefully place the hot stuffed vegetables on serving plates. Enjoy immediately while they’re hot, with a side of salad and plenty of crusty bread.
đź’ Recipe Tips:
- Prepare the Vegetables Well: Make sure to scoop out the insides of the vegetables well so they can hold more filling. But be careful not to break them.
- Toast the Pistachios: Toast the pistachios until they smell nice but watch them closely so they don’t burn. This brings out their best flavor.
- Don’t Overcook the Rice at First: Cook the rice only a little before stuffing it into the vegetables. It should still be a bit firm because it will cook more in the oven.
- Check the Oven Often: Keep an eye on the oven as the cooking time might need adjusting. This will help make sure everything cooks just right.
- Use Foil Smartly: Cover the dish with foil to keep everything moist while it bakes. Take off the foil near the end to make the top of the rice crispy.
🥗 What To Serve With Stuffed Vegetables?
Jamie Oliver Stuffed Vegetables pairs well with a fresh green salad, steamed broccoli, garlic bread, and sautéed spinach. It also can be served alongside quinoa, couscous, roasted carrots, and grilled asparagus for a delicious and complete meal.
🎚 How To Store Leftovers Stuffed Vegetables?
- Refrigerate: Keep the stuffed vegetables in an airtight container in the refrigerator for up to 3 days. Freeze: Freeze the stuffed vegetables in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
🥵 How To Reheat Leftovers Stuffed Vegetables?
- In The Oven: Preheat the oven to 180°C (350°F). Place the vegetables in an oven-safe dish and cover with foil. Heat for 15-20 minutes or until hot throughout. In The Microwave: Put the vegetables in a microwave-safe dish and cover. Heat on high for 2-3 minutes or until heated through.
FAQ’S
Can I Use Different Types Of Cheese Instead Of Feta?
Yes, you can substitute feta cheese with other crumbly cheeses like goat cheese or ricotta.
What Can I Use Instead Of Pistachios If I Have A Nut Allergy?
You can leave out the pistachios or use sunflower or pumpkin seeds instead for a similar texture.
How Can I Make This Recipe Vegan?
To make this dish vegan, replace the feta cheese with a vegan cheese alternative and ensure that the stock used is vegetable-based.
How Do I Know When The Vegetables Are Fully Cooked?
The vegetables are fully cooked when they are tender and can be easily pierced with a fork. The rice should also be soft and fully expanded.
Can I Prepare This Dish Ahead Of Time?
Yes, you can prepare the stuffed vegetables a day ahead. Keep them refrigerated in the baking dish covered with foil. When ready to serve, reheat in the oven as directed.
Try More Jamie Oliver Recipes:
- Jamie Oliver Pasta Peperonata
- Jamie Oliver Chicken Shawarma Recipe
- Jamie Oliver Creamy Seafood Pasta
Jamie Oliver Stuffed Vegetables Nutrition Fact
- Calories: 295
- Fat: 14.5g
- Saturates: 4.7g
- Sugars: 5.5g
- Salt: 1.6g
- Protein: 14.8g
- Carbs: 27.8g
- Fibre: 1.8g
Jamie Oliver Stuffed Vegetables
Description
Jamie Oliver Stuffed Vegetables is made with tomatoes, red peppers, yellow peppers, long-grain rice, pistachios, onions, garlic, feta cheese, olive oil, and fresh herbs. This hearty Stuffed Vegetables recipe creates a easy dinner that takes about 1 hour and 45 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the Oven and Vegetables: First, preheat the oven to 200°C (gas 6). Next, cut the tops off the tomatoes and set them aside. Scoop out and discard the tomato flesh. Then, slice the red and yellow peppers in half lengthways, and carefully remove the seeds.
- Toast the Pistachios:Â After preparing the vegetables, heat a dry pan over medium heat and toast the pistachios for a few minutes until they emit a nice aroma. Shake the pan occasionally to prevent burning. Once toasted, remove from heat and roughly crush the pistachios using a pestle and mortar.
- Cook the Onion Mixture:Â Next, add a little olive oil to the same pan. Once hot, add the chopped onions and garlic. Cook on low heat for about 10 minutes until they soften. Then, add the rice, dried oregano, chopped chili, and a good pinch of salt and pepper to the pan. Stir well.
- Add Stock and Cook Rice:Â After that, pour in 300ml of the stock and continue to cook for 7-10 minutes, stirring constantly, until the rice is nicely coated and partially cooked.
- Prepare the Filling:Â Next, remove the pan from the heat. Mix in the crumbled feta, chopped herbs, and crushed pistachios.
- Stuff the Vegetables:Â Then, carefully fill the hollowed-out tomatoes and peppers with the rice mixture. Be careful not to overfill as the rice will expand when cooked. After filling, place the tops back on the tomatoes.
- Bake: Drizzle a little olive oil over the stuffed vegetables. Next, mix the remaining 300ml of stock with the tomato purée and pour it around the vegetables in a baking dish. Cover the dish tightly with foil and bake for about 1 hour and 15 minutes, until the rice and vegetables are tender. Optionally, remove the foil 15 minutes before the end of baking to let the tops brown and crisp a bit.
- Serve: Finally, carefully place the hot stuffed vegetables on serving plates. Enjoy immediately while they’re hot, with a side of salad and plenty of crusty bread.
Notes
- Prepare the Vegetables Well: Make sure to scoop out the insides of the vegetables well so they can hold more filling. But be careful not to break them.
- Toast the Pistachios: Toast the pistachios until they smell nice but watch them closely so they don’t burn. This brings out their best flavor.
- Don’t Overcook the Rice at First: Cook the rice only a little before stuffing it into the vegetables. It should still be a bit firm because it will cook more in the oven.
- Check the Oven Often: Keep an eye on the oven as the cooking time might need adjusting. This will help make sure everything cooks just right.
- Use Foil Smartly: Cover the dish with foil to keep everything moist while it bakes. Take off the foil near the end to make the top of the rice crispy.
Jamie Oliver Stuffed Vegetables