Pick a Pepper, Stuff a Pepper

Food: Recipe - Cheesy Stuffed Poblanos While stuffing peppers is a cross-cultural tradition, Mexico's passion for stuffing the warmly flavoured poblano is close to perfection By Louise Crosby For eons, people have been stuffing vegetables – with rice and other grains, beans, meats, cheeses. Think of eggplant stuffed with spiced lamb and pine nuts, pale green zucchini stuffed with ground beef and rice and cooked in a yogurt or tomato sauce, mushrooms stuffed with bread crumbs and cheese, squash stuffed with quinoa and feta. It’s a traditional and creative way to liven up a vegetable, make it the star attraction, in fact, and to pack more nutrition into your meal. Peppers are a natural for stuffing because they’re hollow, and in Mexico, chiles rellenos – poblano peppers filled with cheese, dipped in an egg batter, and fried – are a favourite food. America’s Test Kitchen The Complete Vegetarian Cookbook played with that idea by first microwaving the peppers for a ...