In Quebec, harvest season means we have a ton of fresh vegetables to fill our plates with. Cooked, they pair well with whatever spices or aromatics you like best; stuffed, they steal the show at every meal!

According to Canada’s Food Guide, fruits and vegetables should make up half of the food we consume. To break from routine, nothing beats making a delicious dish of stuffed tomatoes, cabbage, peppers, or zucchinis. It’s a tasty way of introducing fresh garden and greenhouse-grown vegetables to children, who are sure to ask for seconds . . . much to the delight of parents everywhere!  

Stuffed tomatoes

Versatile, tomatoes can be enjoyed . . .

… raw, as a cold appetizer. Need some inspiration? Chop off the extremity and hollow it out. Stuff with a mixture of avocado, feta cheese, and olives, or Nordic shrimp, diced cucumber, and dill.

In the mood for a protein-packed vegetarian option? Try this tasty mixture: lentils and basmati rice seasoned with cilantro, cumin, and curry. It makes for a simple appetizer or, if you increase the portions, a hearty main course! 

See the recipe for stuffed tomatoes with lentils.

… cooked, for a comforting meal. Here too the combinations are endless. One mouth-watering option is: tomatoes, raisins, toasted pine nuts, cilantro, cinnamon, Cayenne pepper, and ground meat.

See the recipe for stuffed cœur de bœuf tomatoes.

Stuffed cabbage

Who doesn’t love cabbage rolls? This classic dish, prepared by grandmothers everywhere, can be made a variety of different ways and using a variety of different cabbages: green, purple, or Savoy.

However, no matter what recipe you follow, one thing always remains the same: you need to soften the cabbage leaves by blanching them in boiling water for 1 minute. 

Try this recipe for cabbage rolls by Josée di Stasio, featuring a tasty blend of tomato sauce, thyme, grated cheddar or Parmesan cheese, allspice, and sriracha sauce—for a bit of kick!

Stuffed peppers 

Peppers are one of the most versatile vegetables. In many cuisines around the world, such as Italian, Greek, Thai, Japanese, and Mexican, peppers are a star ingredient, one that pairs perfectly with red meat, poultry, fish, legumes, and other plant-based protein, such as tofu and tempeh. Plus, they’re delicious paired with most other vegetables as well. So it comes as no surprise that there are countless stuffed pepper recipes out there, like this one: peppers stuffed with store-bought salsa, frozen corn, shredded mozzarella, and plain tofu. And the best thing about it? It’s ready in just a few minutes!   

Here’s a tip on how to stop your peppers from falling over when cooking: once you’ve sliced them in half, cut a small flat piece off the bottom, making sure you don’t cut all the way through the pepper.  

See the recipe for tofu-stuffed peppers with salsa.

Stuffed zucchinis 

Cute as can be, zucchini is especially delicious when grilled . . . and stuffed! To stuff your zucchini, simply slice it in two length-wise, remove the seeds with a spoon, and fill the cavity with rich and flavourful ingredients, such as garlic and onions, diced tomatoes, fresh basil, and cheddar and Parmesan cheese. We particularly love this vegetarian version made with Vegeat, a plant-based protein.

If you’re a meat lover, try this recipe for chorizo-stuffed zucchini with salsa and grated Monterey Jack cheese. It strikes the perfect balance between creamy and acidic.  

Chef’s tip: keep the scooped out zucchini flesh and puree it—it’ll make a great addition to your muffins or soups.

Stuffed eggplants

Eggplants are delicious, especially when prepared Italian-style! For a yummy stuffed dish, simply cut your eggplant in half, scoop out the centre, and fill with the ingredients of your choice. Then let slowly cook in the oven, until all the flavours have fully developed. 

Eggplants also make an excellent alternative to pasta. Use eggplant slices to make a gluten-free lasagna or try this fabulous recipe for stuffed eggplant rolls. Topped with a simple tomato and basil sauce, these rolls are stuffed with pork, veal, mozzarella, and Parmesan. For a vegetarian version, replace the meat with lentils.