Stuff It!!

With a little imagination, you can stuff just about anything :)



Summer Veggie Stuff & Bake:

Hollow out veggies.  Peppers can be cut in half to make two little boats, then blanched in boiling water for two minutes. Drain and stuff.

The round things in this photo are small yellow zucchinis with the stem ends cut off and seeds scooped out.  Also try hollowing out large tomatoes, eggplant halves, onions, or regular long zucchinis sliced lengthwise to make two boats.  Put hollowed veggies into baking pan coated with cooking spray; bake at 350 for about 20 minutes before stuffing.



This stuffing has been approved by my testing victims, who all claimed to dislike stuffed peppers but had only tried the traditional method using green peppers, hamburg, rice, and tomato soup. I find that green peppers develop a bitter flavor when cooked with tomato, and prefer the sweeter yellow or red bell peppers.

Veggie Stuffing:
1 c.grated zucchini
6oz crumbled feta cheese
1/2 c. italian bread crumbs
15oz can small white beans, drained
14oz can diced tomatoes
half of a 3 oz jar Hormel Real Bacon Bits 
1 tsp each oregano, parsley, onion powder

mix & stuff. cover with shredded mozzarella or parmesan.  Bake at 350 for 15 minutes.  Broil on low for 2 minutes to toast the cheese.