Stuffed Vegetable… Not very original! Yes, however… I made my own version, addind some parmesan cheese and some black olives to the meat, to give it more taste, and I replaced the usual bread crumbs with some oat flakes. Let’s start!
Serves 5 to 6 – 1h10
- 2 large tomatoes
- 2 red sweet peppers
- 2 round zucchini
- 500 g minced meat (pork)
- One slice of dry/hard bread
- 50 ml milk
- 1 egg
- 1 handfull black olives
- 40 g parmesan cheese
- 1 bunch of fresh parsley and rosemary
- 1 garlic clove
- 1 teaspoon chilli pepper (to taste)
- 50 g oat flakes
- 2 tablespoons olive oil
- Black pepper
How to proceed
Start by cutting the vegetables in half. Using a spoon, create a cavity in the middle (where you will place the stuffing). Keep the vegetable leftover bits on the side as you will need them for the stuffing.
Bring a large quantity of salted water to the boil. Cook th ered peppers and zucchini for 4 to 5 minutes then drain.
In the meantime, prepare the stuffing: Soak the bread in milk. Drain and add to the meat. Add the egg, diced garlic, parmeasn cheese, diced olives, chopped parsley and rosemary. Season to taste.
Preheat the oven at 190°C.
Stuuf each vegetable. Place in an ovenproof dish protected with some baking paper. Sprinkle some oat flakes, thean add the olive oil and pour 5 to 6 tablespoons water in the dish, to avoid the vegetable drying. Bake for 40 to 50 minutes. Add some water if necessary.
Serve with some seasoned rice from Camargue.
With which wine?
A rosé wil adapt to the different vegetables and will suit the season in which this dish is usually made (spring or summer). I like Grenache based rosés as they have enough weight to match a a tasteful dish as this one. Therefore I would recommend either a Rhône or Languedoc rosé, such as this Corbières “Hédo” from Gérard Bertrand.