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Stuffed Vegetables, Revamped

August/September 2019 Issue
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Too often, stuffed vegetables seem like a gimmick: very cute, not so very delicious. To me, that’s sacrilege. Fresh produce is my inspiration. I adore it, and I know from years of experience as a chef that veggies can (and should) be the star of the meal, especially at this time of peak-season abundance.

If ever a veg dish were ripe for reinvention, it’s stu ffed vegetables. Dismayed by the lackluster versions I’ve encountered, I set out to overhaul the whole concept, focusing on a few of the most-likely candidates—poblano peppers, tomatoes, zucchini, and eggplant—and giving them complete makeovers. At the outset of the project, I had three goals in mind:

1. I wanted to make sure the base vegetable heightened the flavor profile of the finished dish and wasn’t just a hollowed-out shell that served as receptacle for stuffing.

2. I was determined to ensure that the parts and pieces that I scooped out (and paid for) would not be carelessly tossed away but instead would be used as an element of a can’t-get-enough-of-it filling.

3. I aimed for a finished dish that would hold its own at the table as a hearty, crowd-pleasing main course.

I am happy to report that I succeeded. The delicious results are the recipes here. If you have the good fortune of being inundated with fresh-from-the-garden tomatoes, zucchini, and other stu ffable veggies, I hope you’ll give my recipes a try. Perhaps you’ll even use them as fodder for your own creative variations on the theme.

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  • meb925 | 09/09/2019

    The rice-stuffed tomatoes are OUTSTANDING and have become a favorite. Brilliant combination of ingredients and just as delicious reheated the next day. Made with my homegrown tomatoes this was a welcome change to our lineup.

  • user-3300739 | 09/01/2019

    The pics and links are all on the right side of the page, in addition to the links within the article.

  • Sjmont | 08/19/2019

    moark, you can access the recipes by clicking individually on each vegetable, printed in red in the article. Kind of a nuisance, but there you have it. Fine Cooking has some good recipes, but they are not known for their technical prowess in the computer world.

  • moark | 08/19/2019

    The topic sounds great, but I am unable to connect with the recipes!

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