For centuries, cooks worldwide have ingeniously stuffed vegetables, a testament to how readily available ingredients can be transformed into delicious and nourishing combinations of textures and flavors. The variety of fillings is vast, ranging from savory meats and aromatic rice to creamy cheeses and fresh herbs. Mediterranean cuisine offers dolmades, grape leaves filled with rice, herbs and aromatics. In Mexico, chiles relleno features poblano peppers brimming with cheese. Croatian cooks prepare punjene paprike, bell peppers stuffed with seasoned ground meat and grains. From the south of France comes tomates farcis, a dish featuring tomatoes filled with aromatics, herbs and breadcrumbs. Cajun cooks in southwest Louisiana hollow out eggplants into pirogues and stuff them with crab, shrimp

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