Stuffing Vegetables

Many vegetables, for example, green and red bell peppers, tomatoes and squash, make natural containers. These stuffed vegetables appear in recipes around the world. Other less obvious vegetables may also be stuffed: roots like potato, kohlrabi and turnip can be hollowed out to hold a filling; the leaves of robust greens such as cabbage are perfect wrappings for a stuffing mixture; while globe artichoke bottoms and mushroom caps offer a convenient small cup shape. In the Middle East, where stuffed vegetables are a specialty, eggplants and onions are also popular. Usually the stuffing is baked or broiled inside the vegetable, but occasionally young vegetables or a vegetable purée are cooked separately and spooned or piped in just before serving.