Just stuff it: From humble vegetable to delectable feast
The splendid breezy days and cool nights are just a nudge to remember that the season is changing. I adore fall. Harvest is a time of abundance, and I want to make the most of every delicious moment.
Our gardens and the market are brimming with everything from greens and onions to stone fruit and hard squashes. I am excited about the robust selection, but often I am so intrigued that I buy more than I should. So, then I feel challenged to think of ways to cook the bounty.
Enter stuffed vegetables.
Certain vegetables, like bell peppers and squashes, are ideal vehicles for stuffing. Because there are so many possibilities for the filling, this is one cooking project that begs to engage our creativity and ingenuity. Narrowing down our choices of what to use inside can be easy if you start by observing what’s in your refrigerator or pantry. Look for ingredients with flavor, convenience and versatility. Ground meat or tomato sauces, rice or quinoa, seasonal produce like corn or chiles, sautéed greens and just about any cheese are a good place to begin. Even the basic ingredients work wonders to elevate a humble veggie to a delectable feast.
On the practical side, I particularly like stuffed vegetable dishes because often you may make them ahead and refrigerate until ready to bake, a real help on busy nights or if company is coming. And on the most practical side of all, if you have picky eaters around, as I did when my children were growing up, stuffed vegetables are a sneaky way to get them to … well, eat their vegetables.
If you’ve never stuffed a vegetable before, start with bell peppers because they are easy. Although a ground beef and rice filling is traditional, I like the uniqueness of a vegetarian version. This recipe for Vegetarian Stuffed Peppers features quinoa, which is a complete protein. Combine the cooked quinoa with sautéed onions, corn, green chile and feta cheese. Stuff into blanched pepper halves and bake until brown and bubbly. You can vary the filling as you please. I sometimes like to add some diced or grated zucchini, which is plentiful this time of year.
And speaking of zucchini — zucchini and calabacitas also make excellent “containers” for filling. Stuffed squash can be humble enough for a weeknight or fancy enough for a dinner party. The filling can be as simple as a dollop of pico de gallo and grated cheese to something more complex and hearty like my recipe for Middle Eastern Cinnamon-Kissed Lamb included here. For visual interest, I use a combination of long zucchini and small round calabacitas. (For even more color, add a yellow squash or two.) Slice the zucchini lengthwise and scrape out the center seeds with a small spoon or melon baller. Cut the tops off calabacitas and hollow them out the same way. (Save the centers for another use, such as to sauté or add to soup.) Place the squashes in a ceramic baking dish and fill them with meat sauce. When you bake them, their aroma will waft from the kitchen and spike everyone’s appetite.
On the subject of delicious aromas, who can resist the smell of pizza? I know I can’t. But I don’t always want a bread crust. Thus, one of my favorite treats is to stuff portobello mushrooms with an easy homemade sausage and tomato sauce, then sprinkle with herbs and cheese. Nobody will miss the crust in these satisfying “pizzas.” I’m sure you are already menuplanning for the coming vegetable bounty. If you’re looking for new ideas, try one of these recipes. And don’t hesitate to make it your own by adding your favorite touches. You really can’t go wrong. Stuffing vegetables is a wonderful way to use up some of the season’s plenitude and earn yourself well-deserved kudos in the kitchen. Enjoy!
For more recipes, check out Lucy’s Kitchen Show on YouTube at youtu.be/ UQtClzpEbbk.