Planning the perfect picnic often involves a delightful spread of portable and flavorful dishes. This collection of recipes for a “Stuffed Picnic” offers a trio of vibrant and satisfying options that are easy to transport and enjoy al fresco. From savory Tuna and Artichoke Stuffed Tomatoes bursting with Mediterranean flavors to the creamy and zesty Red Pepper, Feta, and Chickpea Stuffed Zucchini, and finally, the sweet and comforting Nut and Brown Sugar Stuffed Macintosh Apples, these recipes provide a delicious and varied menu that caters to different palates. Whether you’re heading to the park, the beach, or simply enjoying a meal in your backyard, these stuffed delights are sure to elevate your picnic experience.
Recipe Details
- Level: Easy
- Total Time: 50 minutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Yields: 6 servings
Ingredients
Baked Stuffed Apples:
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6 medium McIntosh apples
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2 lemon wedges
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6 tablespoons softened butter
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1 cup dark brown sugar
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1/4 teaspoon freshly grated or ground nutmeg
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1/2 teaspoon ground cinnamon
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1/2 cup walnut pieces
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1/2 cup all-purpose flour
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1/4 cup oatmeal
Stuffed Tomatoes:
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2 cans Italian tuna in olive oil, drained and flaked
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1 can artichoke hearts in water, drained and chopped
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2 chopped celery ribs
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1/2 medium chopped red onion
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1/2 cup chopped pitted kalamata olives
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3 tablespoons chopped flat-leaf parsley
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1 lemon, zested and juiced
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Extra-virgin olive oil, for drizzling
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Salt and pepper
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6 vine-ripe tomatoes (red, yellow, or mixed)
Stuffed Zucchini:
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1 (15-ounce) can chickpeas, drained
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2 drained roasted red peppers
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8 ounces crumbled feta cheese
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1 peeled garlic clove
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1/2 lemon, juiced
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Salt and coarse black pepper
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2 washed medium zucchini squash
Directions
Baked Stuffed Apples:
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Preheat oven to 425°F (220°C).
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Trim a thin slice from the bottom of each apple for stability. Cut off the apple tops and trim the skin from the tops, leaving a 1/2-inch border. Use a small paring knife to hollow out the apple centers, creating a cavity for the filling. Rub the apple tops and cavities with lemon wedges to prevent browning.
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In a bowl, combine butter, sugar, nutmeg, cinnamon, nuts, flour, and oatmeal until crumbly. Pack this mixture into the hollowed apples.
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Place apples in a shallow baking dish and add 1/4 inch of water to the dish.
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Bake for 17 to 20 minutes, or until the filling is bubbly and apples are tender but not soft.
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Remove from oven and serve warm or at room temperature.
Stuffed Tomatoes:
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In a bowl, combine tuna, artichoke hearts, celery, red onion, olives, parsley, lemon zest, and lemon juice. Mix well.
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Season with salt and pepper to taste.
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Cut a thin slice from the bottom of each tomato for stability. Use a spoon to seed and hollow out the tomatoes.
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Season the inside of the tomatoes with salt and pepper.
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Fill the tomatoes with the tuna mixture, mounding it slightly.
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Serve immediately or chill.
Stuffed Zucchini:
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In a food processor, combine chickpeas, roasted red peppers, feta cheese, and garlic. Process until smooth.
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Season with salt and pepper.
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Cut each zucchini in half lengthwise. Use a soup spoon to hollow out the seeds, creating space for the filling.
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Using a rubber spatula, fill the zucchini halves with the chickpea and cheese mixture.
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Cut the stuffed zucchini into 2-inch pieces.
With the preparation of these Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta, and Chickpea Stuffed Zucchini, and Nut and Brown Sugar Stuffed Macintosh Apples, your “Stuffed Picnic” is complete. This trio of dishes offers a harmonious blend of textures and flavors, providing something for everyone to enjoy. The savory and refreshing stuffed tomatoes, the earthy and tangy stuffed zucchini, and the warm and sweet stuffed apples create a well-rounded and memorable picnic spread. Simple to make and perfect for sharing, these recipes demonstrate that a delicious and satisfying picnic can be both effortless and impressive. Pack your basket and get ready to savor the flavors of a truly delightful outdoor meal.