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Stuffed vegetables

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  • 4 potates
  • 1 red pepper
  • 3 round courgettes
  • 350g minced meat (veal/porc
  • Fresh persley
  • Garlic
  • 3 egg
  • Salt, black pepper, cumin
  • White wine
  • Old Style Whole Grain
    Dijon
  • Onions

Prepare the vegetables:

Peel the potatoes and make the whole inside with a special utensils.

Clean the red pepper and cook 10mn in the microwave under a bowl of water (I use the rice maker for sushis that can steam cook).

Clean the courgettes, cut the top and empty the inside being careful to not make a hole at the bottom

Don’t forget to put a bit of salt on the vegetables to ensure they are tasty after you stuffed them as the salt from the stuffing won’t be enough.

Prepare the suffing: Mix the meat with salt, black pepper, garlic, cumin, eggs and 1 spoon of white wine.

Stuff the vegetables, put in a tray with some olive oil. You can add the potatoes left over from making the hole and the meat left if any.

Put in the oven and cook for 1h/1h20mn at 180°

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