HomeFood & drinkRecipe

Stuffed vegetables

User reviews
(1 vote)
Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 40 minutes
Cooking time: 80 minutes
 
Ingredients (serves 4):

    4 tomatoes
    4 round courgettes
    4 large onions

    Stuffing:
    150g cooked salt pork
    150g cooked pork, veal or beef (left-overs or mince is fine)
    150g long grain rice
    300g parmesan, freshly grated if possible
    6 eggs
    1/2 bouquet flat parsley
    5 cloves garlic
    Breadcrumbs
    3 tablespoons olive oil
    Salt
    Milled black pepper

    For the tomato sauce:
    2 tomatoes
    1 onion
    2 cloves garlic
    1 tablespoon olive oil
    Salt, black pepper

Method:

Onions and Courgettes:

Peel the onions, the slice top off, level bottoms so they will stand upright.
Bring a pan of salt water to the boil, then cook onions and their 'hats' for 10 mins.

Slice top off each courgette in same manner, level bottoms so they will stand upright, then cook in boiling water for 10 mins also.
Remove onions and courgettes, and refresh under running water.

Scoop out most of courgette flesh, and remove middle of onion, so that you are left with a hollow vegetable of about 1cm in thickness.
Keep onion flesh to one side.

Tomatoes and Tomato Sauce:

Wash and dry tomatoes.
Slice tops off and level bottom so that they will stand upright.
Remove flesh, leave a 'wall' of about 1cm in thickness.
Keep flesh to one side.
Sprinkle each tomato with a pinch of salt, then turn on their sides and leave to dry out for half an hour.
Put remaining tomato flesh in pan.

Peel onion and two cloves of garlic, then chop both together.
Chop remaining two tomatoes, then add to tomato already in pan, along with olive oil and mixed herbs.
Season and cook gently for 20 mins.

Stuffing:

Cook rice for 15 mins in salt water.
Strain and leave to cool.
Chop salt porc finely, along with other meat if need be.
Peel remaining garlic and press.
Mix meat with rice, garlic, parsley and onion.
Sprinkle with grated parmesan.
Beat eggs in a bowl and add to stuffing mixture.
Mix well and season.

Cooking stuffing:

Preheat oven to 210°C (400°F).
Fill vegetables with stuffing.
Brush a baking tray with a tablespoon olive oil and arrange vegetables.
Sprinkle with breadcrumbs, put tops back on and drizzle with olive oil.
Slide tray into oven and bake for 40 minutes.
Give tomato sauce a stir and pour into a sauce boat. Blend if need be.

Stuffed vegetables and sauce can be served cold or warm, with tomato sauce.
Advice: Make an easy vegetarian option, by replacing meat with couscous or other vegatbles.

User comments

 
4/5
nancyfromaus
(Review left on 18/07/2011 on the recipe for Stuffed vegetables)
Please could you put your picture on the printable version of your recipes. It is nice to see the picture of what you are going to cook. Thanks
[ ]
another free recipe every day






More recipes:
Tomato and mozzarella quiche
Sweet and sour tomato soup
Tomato gazpacho
Salmon and Dill Crumble
Gougeres
Borguignon fondue
Coq au vin
Beef bourguignon
Carrot cake
Cheesecake

Don't miss...
Mulled Wine: The Top Recipes To Kick Start Christmas Beyonce style file: Her Fashion Through The Years
Next Week's Coronation Street SpoilersThis Week's Emmerdale Spoilers
Latest… 03/12/2016
Guides
Videos
11 Pancake Recipes That'll Make Getting Up Less Painful
Calories in fruits
Growing tomatoes
Superfoods
See all Food and Drink guides
Afternoon Tea with Erin O'Connor
See all Food and Drink videos
 

Don't miss out!

...Join our newsletter
Get the sofeminine latest straight to your inbox
  OK
Find us on...