Most often people stuff poultry, vegetables (peppers, eggplant, zucchini, tomatoes), large pasta, fish, bread, pita or rolls. You can make an original dish out of whatever's left in the fridge — there's no need to follow a recipe exactly. Treats like these will always dress up a holiday table and delight guests with their appearance.
The five most commonly used ingredients in these recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Onion | 41 | 1.4 | 0 | 10.4 |
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Sour cream | 210 | 2.8 | 20 | 3.2 |
They can also be served in everyday life instead of a salad for a family lunch or dinner. Stuffed main courses take a bit longer to make and call for more ingredients and spices. By making simple appetizers, you can save time in the kitchen and serve them cold. These are usually rolls with different fillings. The point of stuffing is to highlight the flavor of the original ingredient. To do that, you remove the flesh from the base, fill the resulting cavity with the desired mixture, and cook it by boiling, baking, stewing or frying. The presentation can be played up with finely chopped herbs or a sprig of parsley.