Photo: A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples Recipe
Ingredients
Baked Stuffed Apples:
- 6 medium McIntosh apples
- 2 wedges lemon
- 6 tablespoons butter, softened
- 1 cup dark brown sugar
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/2 cup walnut pieces
- 1/2 cup all-purpose flour
- 1/4 cup oatmeal
Stuffed Tomatoes:
- 2 cans Italian tuna in olive oil, drained and flaked
- 1 can artichoke hearts in water, drained and chopped
- 2 ribs celery, chopped
- 1/2 medium red onion, chopped
- 1/2 cup pitted kalamata olives, a couple of handfuls, chopped
- 3 tablespoons chopped flat-leaf parsley, a handful
- 1 lemon, zested and juiced
- Extra-virgin olive oil, for drizzling
- Salt and pepper
- 6 vine ripe tomatoes, red, yellow, or mixed
Stuffed Zucchini:
- 1 (15-ounce) can chick peas, drained
- 2 roasted red peppers, drained
- 8 ounces feta cheese, crumbled
- 1 clove garlic, cracked from skin
- 1/2 lemon, juiced
- Salt and coarse black pepper
- 2 medium zucchini squash, washed
Directions
Preheat oven to 425 degrees F.
Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning.
Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature.
For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill.
For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 48 reviews
By polky77_6023389
beverly hills, CA
on July 23, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
great light meal for summer.
By lissylis517_7846612
Miami, FL
on June 24, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this recipe for the first time, it was quick and easy. I prepared it and I took it to my friends house. When it was ready to serve, I cut the apples in half and added a scoop of vanilla bean ice cream. Everyone loved it! and even got up for seconds. This recipe is easy enough for the kids to help with.
By romance4evr_7490280
Arlington Heigh...
on June 10, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The apples are absolutely fabulous and have become my husband's favorite dessert. He asks me to make them all the time now.
The stuffed zucchini is very good. I love feta, but even as a feta lover, in the future I will probably cut back on the amount of feta in this dish. I used reduced fat feta to cut calories and it still tasted great. I think it would probably be better with pita bread or bagel chips or something, but then it wouldn't be as healthy.
I cut the tomato recipe in half and used REALLY big tomatoes so I only ended up getting two instead of three. I ate the first one and loved it. I saved the second one for work the next day and I can't explain it but for some reason whever I thought about eating it I felt sick. I know I loved the first one, but even sitting here now, the idea of eating one makes me ill. I don't know what is wrong with me! The dish is a light, yummy lunch though and everyone should definately try it. It wasn't substantial enough for me to eat as dinner but was perfect for lunch. Unfortunately my stomach won't let me even think about making it again.
Read all 48 reviews