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Baked Stuffed Vegetables Recipe

Baked Stuffed Vegetables Recipe

Baked Stuffed Vegetables Recipe

(verdure ripiene al forno)

Preparation time : 30 minutes + 30 minutes cooking time

Ingredients for 4 servings

  • ground beef 1/4 lb (100 g)
  • Parmigiano-Reggiano cheese, grated 13/4 oz (50 g) about 1/4 cup
  • eggs 2
  • bread crumbs 13/4 oz (50 g) about generous 1/3 cup
  • zucchini 14 oz (400 g) about 2
  • yellow peppers 51/3 oz (150 g) about 2 small
  • tomatoes 1 lb (500 g) about 4 small
  • extra-virgin olive oil 31/2 tbsp (50 ml)
  • salt, pepper and nutmeg to taste

Method :

  1. Wash the zucchini and trim off ends, then steam until just tender, about 8 minutes. Cut the zucchini lengthwise and scrape out the flesh including the seeds with a teaspoon or a melon baller. Chop the zucchini pulp and set aside.
  2. Wash and dry the tomatoes, then cut the tops off and scoop out the pulp. Chop the tomato pulp and set aside. Prepare the peppers, wash and dry them and then cut them in half and remove seeds.
  3. Heat three-quarters of the oil in a skillet, add the ground beef and sauté until browned. Add the chopped zucchini and tomato pulp and cook for a few minutes to evaporate the excess liquid. Season with salt and pepper.
  4. Transfer the mixture to a bowl and set aside to cool. Add the eggs, half of the grated Parmigiano cheese and the bread crumbs. Adjust the salt and pepper to taste and add a pinch of nutmeg. Fill the vegetables with the mixture using a spoon or a pastry bag, then place them on a greased baking tray and sprinkle with the remaining Parmigiano cheese and a drop of extra-virgin olive oil.
  5. Bake in the oven at 350° F (180° C) for about 30 minutes. Serve the baked stuffed vegetables hot or cold, as you prefer.