Stuffing is a great way to have vegetables. Most vegetables are right for stuffing, although the method will vary based on the vegetable’s texture. Bell peppers, onions, winter and squashes, and tomatoes are all ideal for stuffing, and are usually baked. In most cases the stuffing should include part of the vegetable being stuffed. So, for instance, a stuffed onion should include some onion in the stuffing to bind the flavours together. Stuffing a partially cooked vegetable like a tomato allows you to control the flavor and texture easily. You can also stuff vegetables that are completely cooked. For example, you can stuff roasted squash with a cooked filling and then simply warm it in the oven before serving.
