The notebook you see on the photo is always with me in the kitchen, it is full of drawings, measuring, recipes ideas and so much more. I love it. I always forget things if I don’t write it down so this is basically my portable brain for cooking. Do you own one? what does it look like inside? I’m curious!
Onto the recipe… Stuffed vegetables : I love ’em, especially tomatoes. So I tried here to make a 2 types of meat stuffing with fennel seed and marjoram, totally weird but also very delicious. I added rice at the bottom with a little bit of water so it cooked with the juices of the vegetables and I have one whole meal in a pan!
It was super tasty. However, I wouldn’t recommend to make it on a very hot day. I did, I almost died from the heat, you know that wasn’t really smart from me. At least it was amazing!
Summer stuffed vegetables (serves 3) :
- 300g pork vegetables stuffing
- 100g ground beef
- 2 garlic cloves
- 2 courgettes
- 3 tomatoes
- 100g basmati rice
- 1 tbsp thyme
- 6-8 fennel seeds (optional)
- 3 tbsp breadcrumbs
- 1 tbsp marjoram (optional)
- Salt and pepper
Preheat the oven at 180°C (356°F).
Mix the pork and beef together in a big bowl. Add thyme, fennel seeds, marjoram and season well.
Cut the courgettes lengthwise and the tomatoes to take out a little “hat”. Scrap a little bit of the inside of vegetables with a spoon to make room for the stuffing.
In a food processor (or a knife), pulse garlic, inside of courgettes and tomatoes together. Add that to the meat. Add breadcrumbs, mix until well combined.
In a baking dish, add rice on the bottom. Stuff the vegetables with the stuffings, put the hat back on the tomatoes and put it all in the dish along with 30cl of water on the rice.
Bake for 40-45 minutes until the stuffing is golden brown and the vegetables fully cooked.
Eat warm or cold!