I love stuffed vegetables either filled with ground beef or ricotta or other vegetables. They are best eaten lightly cooled when the flavours have had time to set.
prep time 15 min cook time 50 min
ingredients for 4
- 2 eggplants
- 2 zucchini
- 2 bell peppers (red or yellow)
- 500 g ground beef
- 1 onion, sliced
- salt and pepper
- 200 g mozzarella (provola is ok too)
- 4-5 Tbls bread crumbs
- 3-4 Tbls grated Parmigiano
- 1. Preheat oven to 180 C
- 2. Wash and pat dry eggplants, zucchinis and peppers. Cut them in halves and empty the eggplants and zucchini of their flesh trying not to poke holes to the skin.
3. Line a baking tray with parchment paper and place the vegetables on the tray. Cut the eggplant and zucchini halves just slightly and sprinkle some salt on all the vegetables.
4. Bake for 15 minutes.
5. In the meantime heat oil in a large pan and sauté the onion. Add the ground beef, season with salt and pepper and cook for 5 minutes. Add the eggplant and zucchini flesh to the pan.
6. Cook for another 10 minutes, then remove from the pan and let cool.
7. Add the mozzarella cut into cubes, 2-3 Tbls of bread crumbs and fill the eggplants, zucchini and peppers sprinkling some more breadcrumbs and grated Parmigiano on top.
8. Cook for abut 50 minutes and let them cool on the tray.
9. Serve with crusty bread and a nice glass of wine.
BUON APPETITO!