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Recipe Ideas and Inspirations: Stuffed Vegetables

The zucchini, squash, peppers, tomatoes and artichokes are all great candidates for a stuffed vegetable.

The basic formula for a stuffed vegetable is to hollow out the veggie, mix a filling of your choice of ingredients, stuff the veggie with the filling and bake until the vegetable is tender enough to cut and the filling has been fully cooked. The safest method is to have the filling pre-cooked, especially if it contains raw meat.

Usually stuffed vegetables contain a combination of any of the following:

breadcrumbs: store bought, crushed stale bread, panko

meat: sausage, ground beef, shredded chicken, shrimp

rice: brown, white, wild, (leftover rice works especially well)

chopped vegetables: mushrooms, onion, celery, carrot, peppers, greens

beaten eggs (to keep the filling from coming apart)

soft or grated cheeses: cream cheese, cottage cheese, ricotta, mozzerella, parmesan, swiss, feta

herbs and spices: basil, sage, thyme, marjoram, cayenne pepper, chili flakes, oregano

Stuffed vegetables typically bake at 350 degrees from anywhere from 15-35 minutes, depending on the heartiness of the vegetable being stuffed. A good trick to steam the vegetable and maintain an even temperature while baking is to place a few inches of water in the bottom of the baking dish.