Stuffed vegetables

📝 Vegetables to stuff:

• 4 tomatoes
• 2 zucchinis
• 2 bell peppers
• 2 white onions

📝 For the stuffing:

• 2 slices of stale bread
• 1 glass of milk
• 150 g ground veal
• 250 g ground beef
• 1 slice of white ham, blended
• 100 g sausage meat
• 1 egg
• 3 tbsp breadcrumbs
• Parmesan
• 2 garlic cloves
• 1 onion
• Nutmeg
• Parsley
• Basil
• Salt and pepper

👩🏻‍🍳 Recipe steps

Step 1
Soak the bread in milk.

Boil a large pot of water. Peel the 2 white onions. In the pot of boiling water, blanch the 2 zucchinis and peppers for 10 minutes and the 2 white onions for 15 minutes. Then plunge them into very cold water to stop the cooking.

Pat the vegetables dry. Cut the zucchinis in half lengthwise and hollow out the center.

Cut off the tops of the tomatoes and hollow them out.

Place the zucchini and tomato flesh in a strainer to drain.

Cut off the top of the pepper, remove the seeds, and cut it in half lengthwise.

Cut the cooked onions in half and separate each layer.

Step 2
In a mixing bowl, combine all the meats. Take the bread out of the milk, squeeze it, and crumble it into the meats.

Finely chop the onion, garlic, parsley, and basil. Add them to the stuffing.

Step 3
Chop the flesh of the cooked tomatoes and zucchinis. Add it to the stuffing. If you like, you can also add a tomato cut into small cubes.

Add the egg, 3 tablespoons of grated Parmesan, a little grated nutmeg, salt, and pepper. Mix well.

Step 4
Preheat your oven to 180°C (350°F), fan setting.

Step 5

Mix olive oil and salt. Use part of this mixture to oil an oven-safe dish. Line the bottom of the dish with 2 tablespoons of breadcrumbs.

Brush the inside of the cooked vegetables with the olive oil and salt mixture.

Cut the zucchinis into 3 pieces and the peppers in half.

Fill the zucchinis, peppers, tomatoes, and onions with the stuffing. Press down well, as everything shrinks during cooking.

Mix the remaining breadcrumbs with Parmesan. Sprinkle over the stuffed vegetables and add a drizzle of olive oil.

Bake for at least 45 minutes.

We suggest pairing this recipe with our IGP Méditerranée rosé Césarée!

Recipe by: It’s better when it’s good