[Cover photo by Thorsten.] Vegetables—eggplant, tomatoes, peppers, onions, mushrooms, lettuce, cabbage, celery, zucchini, artichokes, avocados, acorn squash, grape leaves, potatoes, endive, cucumbers—stuffed with wondrous fillings, are contained in my series of Stuff It! cookbooks.
These are whole tomatoes, stuffed with an herb and crumb topping and baked in cream, which makes a lovely sauce. They are very rich, and I serve them with garlicky, robust meats, like lamb or garlicky chicken... Adapted from, "California The Beautiful Cookbook."
I copied this recipe out of Cooking Light many years ago! I have not made it in a long time, but with plenty of fresh vine ripe tomatoes coming off of my two plants, these are on the menu! Note: recipe states to use romano cheese, but I use any cheese I have on hand, in the photo I have used sharp cheddar.
This is great using Banana Capsicum ( basically a small banana shaped red capsicum that looks exactly like a huge chili) as I find that the usual sized capsicums are a little too much. Anyway, a great recipe!
This recipe is from the Cooking Club of America - It is a specialty dish from Southern France. The color is gorgeous both on the plate or on a platter for a buffet. Try adding a chopped Jalapeno pepper and some Parmesan Cheese for the last few minutes od baking. Works well in a toaster oven.
This dish looks impressive but it's very easy to prepare, so it's great for a dinner party! This is a great recipe for those of you who grow your own tomatoes and green beans. It makes more dressing than you'll need for the tomato/green bean combo....I use the extra dressing the next night on our salad.
Mexican and Spanish inspired baked tomatoes, filled with corn, jalapeno and bell pepper, Monterey Jack cheese, basil, and cilantro! This recipe can be easily halved or doubled. Adapted from the New Basics Cookbook.