As I mentioned in a previous post, stuffed squash is one of my favorite solar cooked fall lunches.

The possible combinations for fillings are endless. Don’t have squash? Bell peppers are good for stuffing too. And they cook faster. Today I used both – and accomplished two good things. First, we enjoyed a satisfying, tasty lunch, and second, I saved some tomatoes, peppers, and cheese from turning into science projects in my fridge.

Today’s stuffing consisted of couscous, canned chickpeas, tomatoes, and goat cheese. Just mix everything together, add a little hot water, stuff the veggies, cover and pop it in the Sun Oven. The only tricky part is figuring out how much water to add. It depends a lot on what’s in the filling. But don’t let that stop you. I underestimated the amount today and was able to remedy the situation by adding a little more, very hot, water about 45 minutes into the cooking time. The peppers were ready with another 5 minutes of cooking. The squash took a little longer, but not much.

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