Home Category Stuffed vegetables CategoryVegetables Stuffed vegetables 13/07/2015 734 0 Facebook Twitter WhatsApp Pinterest 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° RELATED ARTICLESMORE FROM AUTHOR Asian Chicken Korma – Cooking the Chef Asma Khan Breads Banana bread – Cooking the chef Category Stuffed cabbage leaves LEAVE A REPLY Cancel reply Please enter your comment! Please enter your name here You have entered an incorrect email address! Please enter your email address here Save my name, email, and website in this browser for the next time I comment.