It’s Fall season – a time of harvests. And what better way to enjoy this time, than with some warm and comforting foods. Stuffed vegetable dishes are a great pick for the season. They are both healthy and delicious. Read on for three stuffed vegetable recipes that are perfect for the Fall.

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Autumn Salad with Lemon Dressing

This healthy and comforting food, high in calcium levels, helps maintain bone health during winter. The recipe presents cauliflower at its finest, with other essential ingredients.

Ingredients required:

• 1 cauliflower carefully made into small pieces
• ½ cup quinoa
• Sweet potato ½
• 1 Fresh apple
• Handful of favorite spices and fall herbs

How to Prepare:

Bake the small pieces of cauliflower. Now add quinoa and sweet potato to cook in the oven till it’s golden brown. Add freshly cut green apple, and toss it in a salad bowl with herbs and spices most suited for the fall. This tangy-sweet salad, with the crispy crunch of the apple, will be a treat to your senses. You can add spinach, roasted walnuts or almonds to add more taste to the salad.

Vegetable Stuffed Pepper Recipe

This aromatic savory stuffed pepper is intensely satisfying when stuffed with brown rice, vegetables, olive oil to cook, and garnished with garlic and parsley

Ingredients required:

• 2 green or yellow bell peppers, tops cut off and seeded
• Carrots and fresh beans, finely diced
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 and ½ cup low-sodium vegetable stalk
• ¼ freshly chopped mint and coriander
• 1 teaspoon orange zest
• ¼ teaspoon grounded pepper and salt to taste

How to prepare:

Cook the brown rice. Place peppers down in a microwave casserole round dish just large enough to fit them. Add ½ inch water to the dish and cover it with a lid, microwave on high till the peppers are tenderly cooked. Drain the water and turn the peppers right side up. Meanwhile sauté fresh carrots and beans finely chopped with garlic, cinnamon and cumin powder. Now add brown rice to the stuffing, cook and stir it well until the flavour of spices gets absorbed for an aromatic fragrance. Add salt and grounded pepper along with low-sodium vegetable stalk. Stuff the cooked bell peppers with rice and veggies, garnish it with chopped mint and coriander. The Veggie stuffed juicy bell peppers are ready to be served hot.

Vegetarian Stuffed Cabbage

While traditionally, stuffed cabbage recipes are made of meat, the following recipe is a vegetarian twist to stuffed cabbage, with stuffed rice, onions, mushrooms, garlic and herbs. When cooked in tangy tomato sauce, it is indeed mouth-watering and will keep you wanting for more.

Ingredients required:

• ½ cup short-grain brown rice
• 1 large savoy cabbage leaves separated and removed from the stem
• 1-pound baby Bella mushrooms finely chopped
• 1 large onion finely diced
• 4 garlic cloves minced
• ½ teaspoon crumbled dried rosemary
• ½ teaspoon salt to taste
• ½ cup red wine if needed
• 2 tablespoons extra virgin oil
• ¼ teaspoon freshly ground pepper
• ½ walnuts and pine nuts to garnish

How to prepare:

To prepare the cabbage stuffing, add water, rice and olive oil in a saucepan and bring to boil. Reduce heat to maintain the simmer, cover and cook the rice until water is absorbed. Transfer the cooked rice to a large bowl and set it aside.

Meanwhile, bring a half-filled pot with water to boil, and add cabbage leaves after removing the bottom of the core from the cabbage in the boiling water to cook for five minutes. As the leaves soften, use tongs to remove the leaves freshly cooked and transfer it to a baking sheet. Pat, it to thoroughly dry. Drain the remaining cabbage from water likewise, and set the leaves aside.

Now heat ¼ teaspoons of oil in a large skillet over medium heat. Add mushrooms, diced onions, garlic, rosemary and ¼ teaspoon salt and grounded pepper. Stir well until the mushrooms get cooked to release their juices and the pan is dry. You can cook this for 8 to 10 minutes, and add red wine if needed to boost the aromatic flavor of ingredients. Add this veggie mix to cooked brown rice and mix it well along with pine nuts and currants.

To prepare sauce, add 1 tablespoon of oil in a large skillet over medium heat. Add onion, garlic cloves, salt and pepper and cook, stirring it often, until it softens for 2 to 4 minutes. Add tomatoes and wine to bring it to simmer and cook until slightly thickened for about 10 minutes. Meanwhile, preheat the oven to 375⁰F. Place the cabbage leaves set aside on a baking dish, and cut out the stem in the center while keeping the leaf intact.

Place ¾ cup filling in the center of the cabbage leaves, fold both sides over the filling and roll up. Repeat the process with the others. Now spread 1 cup of the tomato sauce in a baking dish, place the stuffed cabbage rolls seam side down on the sauce. Pour the remaining sauce on top of the rolls and drizzle it with 1 tablespoon oil. Bake the uncovered basting twice for 35 minutes. The Vegetable stuffed cabbage recipe is now ready to be served hot

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