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: