(Photo LOF - Sweet peppers Biber dolmasi with thin skins)
1 – If you say "stuffed vegetables" its cute and you avoid feeling guilty or rude. If you say "fat stuffed vegetables" its really not socially acceptable especially when being over weight has become everyones common enemy. Yet a stuffed vegetable is always a bit on the fat side.
2 – You can stuff many garden inhabitants : not too ripe tomatoes (or they are too watery), zucchini, pattypan squash, sweet peppers (turkish variety Biber dolmasi), cucumbers, turnips, kohlrabi, potatoes, onions, lettuce, blanched cabbage ...provided they are all young.
3 – The stuffing... everything is in the stuffing (I don't mean literally).
Add to sausage meat or ground chicken
finely chopped :
- parsley (quite a lot)
- sweet onion (so that the stuffing does'nt get too dry)
- bread (to bind it)
- garlic (for taste)
- whole eggs (for texture),
- a good dollop of whiskey (use armagnac for poultry ).
4 – Bake at 200°C for about 45 minutes.
5 – They should be served just warm, some even prefer them cold. At Lugar do Olhar Feliz we serve them warm on top of a little couscous to help soak up the cooking juices. Try it and see.
6 – When stuffing pumpkins, remember to invite friends.