Stuffed Grapefruit

Have you ever wondered why some vegetables can be stuffed and others cannot? Last night, I found out after making a crucial error in my stuffing methodology. Folks, grapefruit rinds cannot be stuffed. The bitterness that seeps in from the soft, white interior of the peel is the most unpalatable flavor you can imagine.

You see, I was joyfully making stuffed bell peppers for Jesse and I. I had done this before and had no problem preparing the quinoa, tomato, onion, egg, and garlic that made up the stuffing mixture. The problem arose when I realized that there remained an ample amount of stuffing after the deed had been done.

It occurred to me that while I was out of other stuffables - pepper, tomato, zucchini, and squash - I did have one other thing lying around that could theoretically serve as an oven-proof container. A grapefruit rind. And why not? In my mind, it would add a citrussy zest that might never have been discovered before in the minds of stuffers everywhere.

The look on Jesse's face as he tasted the black sheep of the bunch could be described as nothing short of horror. Why wasn't I able to predict the serious flaw in this idea ahead of time? I guess because I'm only human. And I learned something from that mistake too - you can stuff yourself with citrus fruit, but it cannot be stuffed by you.