Stuffed vegetables
📝 Vegetables for stuffing:
- 4 tomatoes
- 2 zucchini
- 2 bell peppers
- 2 white onions
📝 For the meat stuffing :
- 2 slices of stale bread
- 1 glass of milk
- 150g minced veal
- 250g minced beef
- 1 slice of cooked ham, chopped
- 100g sausage meat
- 1 egg
- 3 tbsp breadcrumbs
- Parmesan cheese
- 2 cloves of garlic
- 1 onion
- Nutmeg
- Parsley
- Basil
- Salt and pepper
👩🏻🍳 Recipe steps
Step 1
Soak the bread in the milk.
Bring a large pot of water to a boil. Peel the two white onions. In the boiling water, soak the two zucchini and the bell peppers for 10 minutes, and the two white onions for 15 minutes. Then, plunge them into very cold water to stop the cooking process.
Pat the vegetables dry. Cut the zucchini in half lengthwise and scoop out the seeds.
Cut the tops off the tomatoes and scoop out the insides.
Place the zucchini and tomato pulp in a colander to drain.
Cut the top off the bell pepper, remove the seeds, and cut it in half lengthwise.
Cut the cooked onions in half and separate the layers.
Step 2
In a bowl, combine all the meats. Soak the bread in the milk, squeeze out the excess liquid, and crumble it into the meat mixture.
Finely chop the onion, garlic, parsley, and basil. Add them to the stuffing.
Step 3
Chop the flesh of the cooked tomatoes and zucchini. Add them to the stuffing. If desired, you can add a diced tomato.
Add the egg, 3 tablespoons of grated Parmesan cheese, a little grated nutmeg, salt, and pepper. Mix well.
Step 4
Preheat your oven to 180 degrees, fan-assisted.
Step 5
Mix olive oil and salt. Use some of this mixture to grease a baking dish. Line the bottom of the dish with 2 tablespoons of breadcrumbs.
Brush the inside of the cooked vegetables with the olive oil and salt mixture.
Cut the zucchini into thirds and the bell peppers in half.
Fill the zucchini, bell peppers, tomatoes, and onions with the stuffing. Pack it in tightly, as it will shrink during baking.
Mix the remaining breadcrumbs with Parmesan cheese. Sprinkle this mixture over the stuffed vegetables and drizzle with olive oil.
Bake for at least 45 minutes.
We suggest pairing this recipe with our IGP Méditerranée rosé Césarée !
Recipe by : C meilleur quand c’est bon
