Wookiee Hut Cuisine presents:
Piggy's Stuffed Peppers and Tomatoes
by Susu

The Wraiths are used to him, but when most being encounter the Gamorrean named Voort saBinring, they are at a loss as to what to feed him for dinner. In truth, "Piggy" -- nicknamed for both his appearance and perhaps his passing resemblance to Jek "Piggy" Porkins of Red Squadron -- doesn't require more or different food from his compatriots. His metabolism was such that his body made do with whatever it was given. True, he needed to gorge once in a while, but that was something he did in private.

So it came to pass, out of politeness to his hosts, Piggy would often bring a "potluck" sort of dish with him when the squadron was invited to dinner, so that the hosts would not feel uncomfortable with the amounts they were serving. At the worst, there would be enough food. At the best, the hosts and other guests tried Piggy's dish; many were astonished that it was a vegetarian recipe, and it was tasty and filling.

Piggy would also make sure to bring his datapad with the recipe on it, for transfer to the grateful host's computer at the end of the evening.

Piggy advises: This is a rather free-form recipe, originially based on the number of peppers or other stuffing vegetables that could be acquired. Adjust your quantities based on how big your vegetables for stuffing are, and how many you have. You may have some stuffing left over. If so, just place it in a buttered dish and cook it as a side-dish casserole. If you have left over peppers or tomatoes, they can be chopped up and frozen for use in some other dish, or refrigerate until you're ready for more stuffed veggies!

  • about a dozen medium sized peppers and/or tomatoes, the riper the better
  • 2 tablespoons vegetable oil
  • 2 large onions, roughly chopped
  • 2 tablespoons garlic, minced
  • 2 ribs of celery, chopped
  • 2 teaspoons dried herbs, such as parsley, thyme
  • 1 teaspoon cumin, ground
  • salt and pepper, to taste
  • 4 to 8 slices of bread of any sort (leftover bagels -- or any leftover bread, including loaf heels -- work very well here), diced
  • 4 to 8 cups of cooked rice, leftovers are fine (even seasoned rice is fine here)
  • 1 quart chicken stock, broth, or water
  • Cheese for melting, grated (parmesan, cheddar, mozarella, etc. -- your choice!)
Cut the tops off the peppers and/or tomatoes. Put aside. For the peppers, wash inside and out, and remove the spines and seeds. If you are using HOT peppers, be careful, and use gloves for this step. For tomatoes -- with a grapefruit knife (its curved and serrated, or just use a regular knife and be sure not to go through the bottom), remove the pulp and set aside. Bring a pot of water to boil, and place the vegetables in the water to blanche, about a minute. Do this in batches. Remove the vegetables and place in a collander, and run cold water over them to stop the cooking process. Turn the vegetables upside down to let the water run out of them.

There should be some edible vegetable flesh "shoulders" attached to the stem of the peppers and/or tomatoes. Chop this up into a dice, and set aside, discarding the actual stems and stem-scars.

Heat oil in a large skillet or wok. Cook, using stir-fry technique, the onions and garlic till translucent, then add the celery until the onions start to brown a bit on the edges. Add the reserved peppers and/or tomato scraps and cook to heat through. Add the herbs and spices and mix thoroughly. (If you wish, if you have leftover chopped vegetables, you can add them here.)

Toss in the rice and the bread until the mixture is even. Add the stock or liquid. If it looks too dry, add another cup of liquid. Be sure to mix well, so the liquid doesn't just pool at the bottom.

Grease the bottom of an oven dish, and have everything ready. With a spoon, fill the open cavity of the pepper or tomato. It needn't be too loose, but not too tight, since the stuffing will expand a bit. Place on the oven dish -- note that they need not be "stuffing upwards" of they are awkwardly shaped, but it makes for the best presentation. Sprinkle grated cheese over all, and bake in a 350° oven, till browned on top.

Serves a lot of people as a side dish, about a third as many for a main course.

Another Note: Piggy likes to go to the market on the day before new produce comes in. On that day, many vegetables are sold as "manager's specials" and are cut in price to sell quickly. His local market bags up to a dozen peppers or 8 huge, overripe tomatoes, and sells them for 50 cents per bag. When he makes this dish, he can typically feed the whole squadron for less than $5, including the stuffing ingredients! (You may think its funny that a Gamorrean can daintily empty and fill these veggies, but Piggy certainly can! He even hums a little as he makes them. He also insists this is not a dish you can make in small quantities, and that the finish-baked vegetables actually freeze pretty well.)

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