No Recipe Required: Favorite Fillings for Stuffed Veggies

No Recipe Required: Favorite Fillings for Stuffed Veggies

7623e24f449c20c00e8943f6d2d220739fd2325a?w=240&h=240&fit=crop
Emma Christensen
Oct 5, 2010
Recipes like those we talked about last week make a great jumping off point for our own stuffed vegetable creations. Barley, quinoa, baked beans, crumbled sausage, roasted red peppers, sweet summer corn - all these have found their way into our stuffed vegetable fillings at one time or another. Here are a few of our favorites. It’s not an exact science and takes some guess-timating, but we generally prepare 2-3 cups of filling whenever we make stuffed vegetables. We usually start with a base of about a cup of grain and add vegetables and meat to round things out. We also find that we usually need to over-season the filling a little bit or it comes out bland. Here are some favorite combinations we’ve come up with over the years: • Barley + Sausage + Swiss Chard • Polenta + Pulled Pork + Sharp Cheddar • Barley + Sautéd Mushrooms + Parmesan • Rice + Sweet Corn + Red Peppers + Mozzarella • Rice + Hamburger + Black Beans + Salsa + Cheddar • Quinoa + Caramelized Onions + Ham + Gouda • Orzo + Feta + Olives + Sun Dried Tomatoes Do you have a favorite filling or two for stuffed vegetables? Related: Afternoon Snack: Stuffed Sweet Piquante Peppers (Image: Emily Ho)
Created with Sketch.