This weekend, my husband continued making ripieni, or stuffed vegetables, by adding to the original filling from the stuffed red bell peppers and the pulp from the stuffed tomatoes. “Leftovers” have never tasted so good!
With the tomato pulp, he cooked up a simple red sauce with extra virgin olive oil, basil, fresh garlic, salt and sugar. It was a good reminder that even the best store-bought sauce can’t beat homemade.
At the same time, he carved out six large zucchinis and filled it with the ‘leftover’ stuffing. By now, the filling is a mixture of soaked bread, white rice, eggs, capers, Mexican sour cream, marjoram, olives, parsley, olive oil, cotija cheese and probably a bit of tuna.
The recipe is similar to the one for stuffed bell peppers, only substitute the bell peppers with zucchini. I’m excited because I have two leftover zucchini for lunch today.
For the stuffed lettuce, we filled a large romain lettuce leaf with the filling, wrapped it up, sealing it with a toothpick and then broiled. You have to be a little careful not to burn the lettuce; once it looks a bit brown, turn off the oven and leave it inside. The heat of the oven should keep it cooking without burning. We topped it with a bit of the tomato red sauce — delicious!
We took some good pictures so I hope to add some photos soon!