Hello my lovelies!
I’m lucky enough to have quite a few tomatoes and zucchinis in my garden. I had to do something … And if I can of course prepare tons of jars of tomato sauce, what best than making my mum’s stuffed vegetables ? Nothing right ? They are so delicious !!
Healthy and perfectly balanced, this dish can be freezed very easily and can be combined with quite a few vegetables : tomatoes, regular zucchinis, round zucchinis, onions, eggplants, potatoes or red pepper. You can also make different stuffing. A single recipe with so many variations ? What a great idea !!
Besides, it is the perfect seasonal dish, and for those who start to know me now, I just love cooking seasonal products, even better when I can use homegrown veggies or herbs.
Nothing too complicated here. You will just need a little time but you can prepare a large batch and keep some for another lunch or dinner. It is the ideal family dish, especially if you, the family chef, are busy the rest of the day !!
The quantities I suggest in the recipe are just a reference. You can adjust them according to the veggies you want to cook and the quantity of stuffing you want to stuff your vegetables with. I do like when there is quite a lot …
No need to keep you wainting, the recipe chef!
My Mum's Stuffed Vegetables
- 2 red peppers
- 6 tomatoes, medium size
- 3 zucchinis (I often take the white or yellow ones because they remain firm after cooking)
- 2 onions
- 2 potatoes
- 200 g minced beef meat
- 800 g minced pork meat
- 100 g white rice
- 1 egg
- Spices (mild pepper, paprika, ground ginger, Espelette pepper, curcuma)
Cook the rice in salted boiling water.
Take a large pan and set a large volume of water to boil.
Once the water is boiling, put the red peppers cut in 3, the zucchinis (cut the 2 ends), the peeled onions and the peeled potatoes cut in 2 for 5 minutes.
Cut the "hat" of your tomatoes and remove the inside.
Cut the inside of the tomatoes in pieces and cook them at medium heat in a pan.
Drain your red peppers, zucchinis, onions and potatoes.
Cut the zucchinis in 2 in the length, then in the width. Remove the central part with the seeds. Cut the central parts in rather small cubes (2-3 mm) and set aside in a large bowl. (If you take round zucchini, proceed like with the tomatoes)
Remove a teaspoon or 2 from the potatoes and cut them in rather small cubes (2-3 mm). Set aside in the large bowl.
Cut the onions in two. Remove the center, leaving 2 or 3 rows. Cut the central parts in rather small cubes (2-3 mm) and set aside in the large bowl.
Add the egg, the finely chopped parley, the rice, the beef and pork. Mix.
Add generously salt, pepper, mild pepper, paprika, ground ginger, Espelette pepper and curcuma.
Set your vegetables in two oven plates and put stuffing in them. Add the tomato sauce.
Cook in your oven, that you'll have already pre-heated at 200 degees, for 30 minutes.
You can also cook veal minced meat, it will replace easily the pork. I do not recommend to cook only beef since the stuffing might be a little too dry, even though it will still be very good !
BurfinThursday April 2nd, 2020 at 09:04 PM
Le but d’ebouillanter les légumes est dexreduire la cuisson au four ? Les courgettes ne sont pas molles du coup ?
Merci à vous
EmmaFriday April 3rd, 2020 at 09:44 AM
Bonjour, il s’agit en effet de précuire les légumes pour avoir une bonne cuisson. Les courgettes ne sont pas molles si vous ne les laissez pas trop longtemps. C’est surtout important avec des courgettes rondes.
CharlotteFriday July 2nd, 2021 at 11:55 AM
Je vois souvent des œufs dans les recettes de farcis
A quoi servent ils? Sont ils obligatoires ?
EmmaFriday July 2nd, 2021 at 12:00 PM
Les oeufs amènent du liant. Ce n’est pas obligatoire mais c’est mieux. En cas d’intolérance, ne les mettez pas. 😉