I am an advocate of finding new ways to use leftovers and tonight’s dinner includes components of dishes that were made earlier in the week and transforms them into something new. Orange bell pepper halves are stuffed with a mixture of leftover brown rice, slivered green beans, and caramelized onions. Mushroom caps are stuffed with leftover black-eyed pea salad that has been mashed into a puree. Baby summer squash are hollowed out, blanched briefly in boiling water, drained, and stuffed with grated pepperjack cheese. The watery flesh is scooped out of tomato halves and replaced with a mixture of herbed breadcrumbs, garlic, and parmesan. Once all of the vegetables are stuffed, they roast together on a parchment-lined baking sheet in a 375 degree oven for 25-30 minutes, and dinner is served.

A further note about the squash. I first devised this utterly simple treatment to serve as an hors d’oeuvre at a birthday party I catered many years ago, and they were such a hit I was offered several other future catering jobs before the evening was over.

Orange bell pepper half stuffed with brown rice and green beans
Mushrooms stuffed with pureed black-eyed pea salad
Baby summer squash stuffed with pepperjack cheese
Tomato halves stuffed with herbed breadcrumbs, garlic, and parmesan

Peach ice cream

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