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Stuffed Vegetables with Mince

5 from 5 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 279 kcal

Ingredients
 

  • 4 Big tomatoes
  • 2 Small zucchini
  • 1 Small eggplant
  • 2 Red peppers
  • 4 tbsp Olive oil
  • 2 Red onions
  • 1 Garlic clove, pressed through
  • 500 g Minced meat
  • 50 g Tomato paste
  • 100 ml White wine
  • 2 tbsp Chopped parsley
  • 50 g Grated Parmesan
  • 100 g Fresh breadcrumbs
  • Salt pepper

Instructions
 

  • Brush a large baking dish or deep baking sheet with oil. Halve the courgette, aubergine and bell pepper lengthways and hollow out so that a thin edge remains. Finely chop the pulp of the aubergine and zucchini. Cut off a lid from each of the tomatoes, hollow out the pulp and also chop.
  • Pour some water into the mold, approx. 150 ml (or alternatively vegetable stock, or white wine). Then place the vegetable halves in the mold next to each other with the opening facing up and brush the edges of the aubergine and zucchini with a little oil.
  • Heat some oil in a pan and sauté the finely diced onions in it. Add the garlic and minced meat. Fry for about 5 minutes until crumbly, then stir in the chopped aubergine, zucchini and tomato pulp. Simmer for a few minutes and finally stir in the tomato paste. Roast briefly, then pour 100 ml of wine on top. Simmer for about 10 minutes while stirring.
  • Remove the pan from the heat and stir in the breadcrumbs, chopped parsley, grated Parmesan, salt and pepper. Pour the mince mixture into the vegetables. Put the lid back on the tomatoes. Drizzle some olive oil over the vegetables. Bake in the preheated oven on the middle rack at 180 degrees (or convection 160 degrees) for about 45 minutes.
  • This fits e.g. Baguette and salad. You can also vary the filling and vegetables. Instead of minced meat, you can also use other meat as a filling, or cheese or herbs instead of meat ...

Nutrition

Serving: 100gCalories: 279kcalCarbohydrates: 0.4gProtein: 13.1gFat: 24.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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