John Myers
Stuffed Vegetables
The perfect stuffed vegetables recipe with a picture and simple step-by-step instructions.
- 350 g Ground beef
- 2 small Green peppers
- 2 Bottled tomatoes
- 2 Mini patisson
- 1 small Eggplant fresh
- 2 Handful Arugula chopped
- 2 Shallots chopped
- 3 Garlic cloves chopped
- 2 Jalapenos
- 3 tablespoon Extra virgin olive oil
- 100 Milliliters White wine
- 250 Milliliters Liquid cream
- Salt and pepper
- 2 tablespoon Tomato paste concentrated three times
- Wash and clean the vegetables. Cut the lid off the bell pepper and remove the seeds. Halve the tomatoes and eggplant long ago. Cut the lid off the pattison. Hollow out the vegetables, place in a baking dish and set the pulp aside.
- Chop the garlic cloves, rocket, shallot and jalapenos.
- Fry the onions in a pan. Add the minced meat and tomato paste and continue frying briefly. Add the remaining ingredients and cook for about 15 minutes. Season to taste with salt and pepper.
- Add the minced meat mixture to the vegetables.
- Mix the cream with the wine and olive oil and add a little salt and pepper. Pour the mixture over the vegetables and bake in the preheated oven at 200 ° above and under heat for about 50 minutes.
- Serve the vegetables with some fresh basil.
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