Stuffed vegetables

Ingredients for 4 servings:

• 2 bell peppers
• 1 zucchini
• 1 eggplant(s)
• 4 large mushrooms
• 1 cup rice
• 1 tsp vegetable stock powder
• 200 g minced meat
• 1 tbsp tomato paste, nB also more or less
• 1 cup sour cream
• 1 clove(s) garlic
• 1 tsp salt
• Paprika powder
• pepper
• 1 tbsp oil for frying
• Feta cheese, approx. 100 g
• Cheddar cheese, approx. 100 g

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Halve the bell peppers and remove the stems and seeds. Halve the zucchini crosswise, then halve each piece lengthwise. Do the same with the eggplant. It’s best to do this so that you end up with 4 pieces each. Cook the rice in twice the amount of water and season with the vegetable stock powder. Heat the fat in a pan, add the minced meat and fry. Grate the mushrooms and remove the stems from each one. Chop the stems into small pieces and add to the minced meat. Hollow out the zucchini and eggplant pieces, leaving a border all around so that none of the filling leaks out later. Cut the insides into small pieces and add to the minced meat. Finely chop the garlic and add it with the tomato paste. Season everything to taste. You can also turn the heat down slightly at this point. When the rice is ready, add the minced meat mixture to the rice. Then stir in the sour cream. Fill the hollowed-out vegetables, bell peppers and mushrooms with the minced meat mixture and spread out on a baking tray. It’s okay to leave some filling on top. Finally, sprinkle some cheese on top. We used cheddar and feta cheese, but any cheese will do. Place the baking tray on the middle rack of a preheated oven at 180°C (top/bottom heat) and bake for 30 minutes.