Sukkot is a harvest holiday, which means it’s all about the food. (Really!) While there aren’t necessarily specific foods we eat during the holiday, many dishes revolve around fruits and vegetables with a harvest theme, including vegetables that are stuffed. And, let’s be honest, stuffed foods are just, well, fun! Here are 11 recipes that will keep you, ahem, stuffed, this season.
![vegan stuffed acorn squash](https://cdn.jewishboston.com/uploads/2020/09/vegan-stuffed-acorn-squash-500x376.jpg)
(Photo: Tori Avey)
This savory recipe stands up to any meat dish. Rice, chickpeas and mushrooms combine with aromatic spices to create a tasty filling that can also be enjoyed on its own.
![stuffed peppers](https://cdn.jewishboston.com/uploads/2020/09/Screen-Shot-2020-09-21-at-7.18.34-AM-500x334.png)
(Photo: Sujata Jana/EyeEm/Getty Images via The Spruce Eats)
Elevate your menu with these pretty peppers! (You can use ground turkey instead of beef for a healthier version.)
![zucchini-boats](https://cdn.jewishboston.com/uploads/2020/09/zucchini-boats-500x368.jpg)
(Photo: Love & Lemons)
Lemon, thyme and Parmesan make the simple, delicious filling zesty, fresh and bright.
![stuffed-mushrooms-vertical-jpg-1525207616](https://cdn.jewishboston.com/uploads/2020/09/stuffed-mushrooms-vertical-jpg-1525207616-500x375.jpg)
(Photo: Parker Feierbach/Delish)
These baby bella mushrooms stuffed with garlicky, herby breadcrumbs and plenty of cheese make an easy and impressive appetizer or side.
![meat-rice-stuffed-eggplant](https://cdn.jewishboston.com/uploads/2020/09/meat-rice-stuffed-eggplant-500x333.jpg)
(Photo: Busy in Brooklyn)
We don’t often think of eggplants as a vehicle for stuffing, but it can (and should) be done! As a bonus, extra stuffing from this recipe can be used for making meatballs.
![stuffed cabbage](https://cdn.jewishboston.com/uploads/2020/09/stuffed-cabbage.jpeg)
(Photo: Food Network)
Have some time? Try Ina Garten’s stuffed cabbage, a dish that originated in Eastern Europe and is still made around the world today.
![Goat-Cheese-Stuffed-Artichoke-Bottoms-2](https://cdn.jewishboston.com/uploads/2020/09/Goat-Cheese-Stuffed-Artichoke-Bottoms-2-500x376.jpg)
(Photo: From a Chef’s Kitchen)
Filled with tangy goat cheese, nutty Parmesan cheese, fresh chives, fresh parsley, garlic, salt and black pepper, this dish is sure to delight.
![Vegetarian-Stuffed-Butternut-Squash-recipe](https://cdn.jewishboston.com/uploads/2020/09/Vegetarian-Stuffed-Butternut-Squash-recipe-500x391.jpg)
(Photo: Well Plated by Erin)
This easy and satisfying vegetarian recipe incorporates quinoa, kale, chickpeas and cranberries.
![Screen Shot 2020-09-17 at 12.24.14 PM](https://cdn.jewishboston.com/uploads/2020/09/Screen-Shot-2020-09-17-at-12.24.14-PM.png)
(Photo: Cooking Light)
Seasoned, mashed chickpeas make a tasty filling for eggplants, which are baked and topped with a deliciously nutty sauce.
![Screen Shot 2020-09-21 at 5.02.44 PM](https://cdn.jewishboston.com/uploads/2020/09/Screen-Shot-2020-09-21-at-5.02.44-PM.png)
(Photo: Food with Feeling)
These are easy to make and easy to customize!
![TOMATO-slide-F5FI-articleLarge](https://cdn.jewishboston.com/uploads/2020/09/TOMATO-slide-F5FI-articleLarge-500x333.jpg)
(Photo: Evan Sung for The New York Times)
A simple mixture of breadcrumbs and herbs is all you need to make these Provençal baked stuffed tomatoes.
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September 29, 2020 at 04:13AM
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