| Prep: 30 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 4.5g | 48g |
| sugars | fibre | protein | salt |
| 6g | 7g | 12g | 0.30g |
I’ve always held a special spot in my heart for a meal that can unite simplicity, flavor, and nutrition all in one plate. And in my culinary adventures, one such dish that encapsulates all of this is the Stuffed West Indian Gherkins. This charming dish features a melody of vibrant vegetables and hearty whole grains that’s not only a delight for one’s palette but also a nourishing treat for your body.
Southern roots, global tastes
As someone who was born and bred in the South, I have a profound appreciation for dishes that balance comfort with wholesome ingredients. The Stuffed West Indian Gherkins does just that, but adds a delightful Mediterranean twist to it. Think of it like a southern spin on the classic Greek stuffed tomatoes and peppers (gemista), where our loved gherkins replace the traditional bell peppers and tomatoes as the star attraction.
Nourishment in every bite
The beauty of this recipe lies in its robust ensemble of fresh vegetables and heart-healthy olive oil. The bell peppers, onions, and tomatoes not only bring a burst of sweet and savory flavors but also pack a nutritious punch with their high vitamins A, C, and fiber content. More so, the brown rice and sweet corn provide a wholesome dose of wholegrains, essential in supporting heart health and digestive wellness. This vegetarian feast is crowned with a mix of Cheddar and Mozzarella for a touch of indulgence, marrying health and taste artfully.
A hearty companion to your main meals
The Stuffed West Indian Gherkins offer a degree of flexibility and can be served as a main or an appetizing side dish. If you’re thinking of a menu that can accompany this, consider a simple grilled chicken or my Southern specialty – fried chicken. These stuffed gherkins also pair wonderfully with fresh green salads, making them a versatile pick for any meal.
In conclusion, the Stuffed West Indian Gherkins embody a delightful twist to traditional stuffed vegetable recipes. They are easy to prepare, packed with nutritional value, and above all, incredibly tasty. It’s a recipe that, much like myself, blends the down-to-earth simplicity of the South with love for global cuisine.
What You’ll Need
- 12 West Indian Gherkins
- 1 medium Onion, finely chopped
- 2 cloves of Garlic, minced
- 1 Red Bell Pepper, finely chopped
- 1 Yellow Bell Pepper, finely chopped
- 1 medium Tomato, finely chopped
- 1 cup Sweet Corn Kernels
- 1.5 cups cooked Brown Rice
- 1 tbsp Olive Oil
- Salt to taste
- 1/2 tsp Black Pepper
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 cup grated Cheddar Cheese
- 1/2 cup grated Mozzarella Cheese
- Fresh Coriander Leaves for garnish
Method
Step One
Start by carefully cutting the tops off of the West Indian Gherkins, keeping them for later use. Scoop out the insides to create a hollow space for the stuffing. Set the hollowed-out gherkins aside.
Step Two
Heat the olive oil in a pan over medium heat. Add the finely chopped onion and minced garlic to the pan and sauté until the onion becomes translucent.
Step Three
Add the finely chopped red and yellow bell peppers to the pan, followed by the chopped tomato and sweet corn kernels. Saute until all the vegetables are soft.
Step Four
Add the cooked brown rice to the pan. Sprinkle salt, black pepper, oregano and thyme on top. Stir to combine all the ingredients and allow to cook for a few more minutes until all the flavors meld.
Step Five
Fill each hollowed-out West Indian Gherkin with the cooked vegetable and rice mixture. Stop filling about 1/4 inch from the top.
Step Six
Combine the grated cheddar and mozzarella cheeses together, then sprinkle the cheese mixture on each filled gherkin. Place the tops of the gherkins back on.
Step Seven
Preheat the oven to 375 degrees Fahrenheit. Place the stuffed gherkins on a baking sheet and bake for about 20 minutes or until the cheese is melted and slightly browned.
Step Eight
Allow the stuffed gherkins to cool slightly before serving. Garnish with fresh coriander leaves and serve warm.
