Mini stuffed vegetables
Meat and vegetables combine perfectly in this recipe of stuffed vegetables. Let's start cooking.
1. Preheat the oven at 180°C (th. 6). Wash and dry the zucchini, the bell peppers and the tomatoes. Reserve the ends of the zucchinis. Scoop out the zucchinis and the tomatoes. Set the flesh aside. Remove the seeds and the white membranes of the bell peppers. Peel and chop the onion and the garlic.
2. Blend the zucchini and tomato flesh with the veal and the bacon.
3. Fry the onions and garlic in a pan with 2 tablespoons of olive oil. Add the minced meat and vegetable pulp. Leave to cook for 3 minutes. Add salt and pepper.
4. Wash, dry and loosen the basil. Then chop the basil. Incorporate it into the minced meat. Add the parmesan and the pine nuts. Mix and divide the stuffing into the vegetables.
5. Place the stuffed vegetables on a baking tray and drizzle with olive oil. Bake for 1 hour. Reduce the heat to 150 °C (th.5). Place the caps on the vegetables and cook for 30 minutes more. Serve immediately.
Photo credit : Sucré Salé
