Stuffed Tomatoes, Eggplants, Red Bell Pepper…

The recipe can be used for either one or any combination of vegetables. Courgettes can also be stuffed that way.

Ingredients:

4 bell peppers
Or
4 tomatoes
Or
4 eggplants
Or
4 zucchini
Or
Any combination of the above

Stuffing:
1 green tomato cut in small cubes
1 green bell pepper cut in small slices
1 onion shredded
2 garlic cloves crushed
Bunch of parsley leaves shredded
2 cup of rice (arborio or basmati)
1 cube of vegetable stock
2 eggs
1 spoonful of corn flour
Salt, pepper, paprika
Olive oil
Optional: minced meat 200 g
Veal, pork, chicken or a mix of any of them

Carve the vegetables so you can stuff them.
Prepare the other vegetables and either fry them (in a wok?) in olive oil starting with the onions and adding the rest 5 minutes later. Let it stir for 15 minutes.
Or mix all your vegetables with a little olive oil, spread them out on a tray and place in oven for 1 hour 160C (320F) and let them roast.

Cook the rice with two volumes of water for one volume of rice and 1 cube of vegetable stock.

When all the ingredients are ready and have cooled down, mix in a bowl the cooked rice, the vegetables, the garlic, the parsley, the eggs, the corn flour, salt pepper and paprika plus the meat if you are going to use it.

Fill the vegetables with the stuffing. Use the “cap” of the vegetables on top or add some breadcrumbs. It there is too much stuffing (almost always the case!), spread the extra quantity on the oiled dish you’re going to use to roast the vegetables. Cover the stuffing with breadcrumbs.

Add the stuffed vegetables, drizzle with olive oil and let it cook in the oven at 160C (320F) for 1 hour or longer until cooked and a little brown.

Bon appétit!