What to do with excess produce…STUFF IT!

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This is by no means a recipe post.  If I were to create an entry every time I used up my vegetables by stuffing them, it would get boring.  That said, stuffing vegetables is a marvelous and efficient way to utilize those extra veggies you have lying around.  Certain vegetables obviously lend themselves to being filled.  They need to be cavernous, if I can use that word.  In the summer, I stuff tomatoes and peppers.  With my CSA deliveries, as well as my own garden, I am always eating stuffed veggies!

 

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The beautiful thing about stuffed vegetables, is that you really don’t need a recipe.  You can go through your fridge and cupboards to find what you think will work well together, cook it up, shove it in a vegetable, and bake it off.  My rule for stuffed tomatoes and peppers is that I need to have grains, protein, cheese, other veggies, herbs and seasonings.  Just keeping these things in mind, the possibilities are endless!

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My favorite grains to use are quinoa, pearl barley, and brown rice.  I usually will then add some black beans or garbanzos for protein.  When I use quinoa, I don’t feel the need to add extra protein because it is a complete protein in and of itself!  Feta and goat cheese are my go-tos, definitely.

Have fun using your extra summer produce to make stuffed veggies!  And don’t forget that come fall there’s a plethora of winter squashes just ready to be stuffed 🙂

 

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