Stuffed Vegetables with Meat and Rice
In fact, I was starting to make stuffed cabbage, but because I had the time and the mood, and I was in that good mood to sit in the kitchen, along the way I kept changing my plans and a super delicious and special food came out. At first I said to bake them in the pan, without water, then I wanted to fill not only peppers, but also tomatoes, zucchini, eggplant - and as a last step I seasoned them with a delicious tomato sauce, plus garlic and parsley.
What can I say, I am proud of this recipe, I will definitely repeat it - I had only one problem - my guests wanted to taste every vegetable, and because they were all delicious they ate a lot.
Place the minced chicken in a bowl in which the vegetable filling will be made.
Wash and chop 1 bunch of parsley, add it to the meat.
Onions and carrots are cleaned, washed. Then sauté a finely chopped onion plus grated carrots in a little oil. Don't let them brown too much, just soften them.
Add this onion and carrot mixture over the minced meat.
Then follow the well-washed rice, 1 teaspoon of salt, pepper, paprika and mix everything.
This will be the filling.
Wash all vegetables for filling.
Remove the stalk and seeds from the peppers. Spoon the tomato pulp with a spoon - don't throw it away, we will use it in the sauce.
Zucchini and eggplant are cut into pieces about 2-3 cm thick and hollow in the middle, leaving a little at the bottom for the base.
Grease with a little oil a deeper baking tray (I used one about 40x20) and arrange the vegetables as close as possible - if it is not filled and you still have the filling you can add more vegetables than in the recipe.
Fill the vegetables with meat.
Now we prepare the tomato sauce - in a frying pan, fry 1 finely chopped onion in a little oil.
When it is soft and a little browner, add the finely chopped tomato pulp. Let everything boil for 5-10 minutes on low heat.
Then add the tomato paste, mix - if the composition is too thick add a little water - it should be like a more liquid cream. Season with salt and pepper and the sauce is ready.
Spread the sauce over all the vegetables with a spoon.
Prepare the garlic and parsley - just clean and wash them.
Cut the garlic into 2-3 pieces and distribute it over and next to the vegetables.
Put the parsley strands among the vegetables.
Cover the pan with foil and place in a preheated oven at 200 degrees - for about 1.30 -2 hours.
After about an hour and a half, put the foil aside, take a little of the filling to see if the rice has been made, then you can leave them in the oven for another 10 minutes without the foil.
Ready, serve them hot, sprinkled with a little sauce and of course with sour cream or yogurt - very delicious and flavorful.
Good appetite!
