Stuffing is the cooking technique whereby one places solid foodstuff inside another food. Stuffing a chicken, turkey, salmon, pepper, squash, squid, jalapenos, whatever. It’s simple and adds some value and enjoyment to the foods. If peppers are cheap and you want to avoid a meat dish that night, cook some rice and beans, season them appropriately, and perhaps add some cheese to the mixture. Stuff your rice and bean mixture into your peppers. How?
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Cut the stems from the peppers but reserve them. Reach into the pepper with your finger and break apart all of the white flesh and shake it out of the small hole that you’ve created at the top of the pepper. Using a small spoon, ladle in your rice and bean mixture until the pepper is full. Place the stem back on the top of the pepper and place the whole thing on a baking tray. Repeat until you have enough to feed the whole family and then some. Roast these in the oven at 425 for 20 to 25 minutes.
Food for Thought:
Stuffings are also a way to get more nutrition into a meal, but without increasing the number of pots and pans you need to clean, or the amount of electricity or gas you need to use. The example above added protein and carbohydrates to a vegetable meal. Stuffing a turkey with bread, cranberries, walnuts, onion, and sage will add these and all of their associated nutrients to your meal, without having to expend more energy.
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