Spanish vegetable pan

Ingredients for 6 servings:

• 4 bell peppers
• 4 potatoes
• 4 onions
• 4 kohlrabi
• 4 stalk(s) leeks
• 4 tomatoes
• 500 g minced meat
• 1 roll
• 1 egg(s)
• 1 onion(s)
• salt and pepper
• Paprika powder
• Thyme
• oregano
• Garlic
• 1 cup sour cream
• Parsley
• n. B. broth

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Hollow out the vegetables. Mix the soaked bread roll, diced onion, egg, and seasoning with the minced meat. Stuff the minced meat into the vegetables. First, place the slow-cooking vegetables into a large casserole dish and add enough broth to prevent them from burning. Cover the casserole dish and braise in a preheated oven at 180–200°C. Gradually add the other shorter-cooking vegetables. After about 30–40 minutes, pour the sour cream over the finished vegetable pan and sprinkle with parsley. Serve immediately. The hollowed-out vegetable scraps make a great soup. You can use any vegetables you like, such as cucumbers, zucchini, eggplant, etc.