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SourceSafe Home Farm
Prep time
Cooking time
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I like to make a feast of stuffed summer vegetables! Zucchini, Yellow squash, Patty Pans, Eggplant, Bell Peppers and more!



1 T
Olive Oil
1 clv
garlic (or 2 garlic scapes) (minced)
1 c
walnuts (chopped)
2 c
bulgur ((with 1 cup water))
large onion (chopped)
large tomato (chopped (or 1 Tbsp tomato paste))
1⁄2 c
Bell Pepper (chopped)
1 c
mushrooms (chopped)
1⁄4 c
1 1⁄2 t
fresh rosemary ((or 1 tsp dried rosemary) chopped)
1 t
dried oregano
1 1⁄2 t
fresh basil ((or 1 tsp dried basil) chopped)


Long squash and eggplant cut in half lengthwise. Round squash, patty pans or peppers, cut off top.
Prepare vegetables by scooping out and discarding seeds. Then scrape the flesh from the walls, leaving about 1/4 inch to hold shell. Reserve flesh.

Prepare the stuffing using the ingredients above:
In a saucepan, combine bulgur and water, bring to boil, then simmer until water is absorbed.
Meanwhile, heat olive oil in a large skillet, add garlic, onion, and walnuts. Sauté for three minutes.
Add cooked bulgur, tomato or tomato paste, flesh from vegetables and water. Mix well and simmer for 3 minutes. Add herbs, salt and pepper to taste.

Place shell in a baking dish with a small amount of water in the bottom. Spoon filling mixture into shell; there will be extra that can be added around the shell or kept aside in the skillet. Cover and bake in the oven at 375 degrees F for 20 minutes. Uncover and bake 10 more minutes, until mixture is bubbly.

Serve immediately.


Chop up the leftovers and freeze. When thawed, you will have a nice, hearty summer stew in the middle of winter.