STUFFED VEGETABLES
Portions : 4 - Preparation : 15 minutes - Cooking : 35 minutes
Ingredients
- 250 g (9 oz) ground beef
- 1 small eggplant, diced
- 1 zucchini, small cubes
- 500 ml (2 cups) rice, cooked
- 3 garlic cloves, chopped
- 2 eggs
- 2 pinches herbes de Provence
- 4 red peppers
- 1 onion, chopped
- 125 ml (1/2 cup) Parmesan cheese
- 60 ml (4 tbsp.) breadcrumbs
- 60 ml (4 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter).
- 1 drizzle olive oil
Preparation
- Preheat oven, rack in center, to 190° C (375° F).
- In a hot frying pan, brown the meat in some of the fat of your choice. Season and set aside in a large bowl.
- Season the eggplant and zucchini cubes with salt and pepper and add to the meat. Add the cooked rice, garlic, whole eggs and herbes de Provence and mix well.
- Cut off the tops of the peppers and, using a knife, remove the membranes and seeds.
- Place the peppers in an ovenproof dish lined with parchment paper or a silicone mat. To stabilize them, lightly trim the outside bottom of the bell pepper.
- Fill the peppers with the prepared mixture. Top with the Parmesan, then the breadcrumbs, a drizzle of olive oil and bake for 30 minutes.
Ps: this recipe can also be garnished with onions, zucchinis or eggplants.
