Vegetables stuffed with minced meat in a rich tomato sauce

Any vegetables may be used but, in this case, I’ve chosen peppers, courgettes and potatoes.

INGREDIENTS

1 lb minced lamb or beef
3 onions
6 cloves of garlic
2 Tbsp chopped parsley
2 courgettes
3 peppers
½ red pepper
2 potatoes
1 Tbsp fresh breadcrumbs
1 tin of chopped tomatoes
1 Tbsp tomato puree
Caraway
Thyme
Bay leaves
Paprika
Cornflour
Salt and pepper
Olive oil

METHOD

Mince 2 onion and 3 cloves of garlic with half a red pepper
Add to the mince
Add a pinch of caraway, thyme, 1 tsp of paprika
Season with salt and pepper
Mix well
Gently slice the top of the peppers and empty the seeds, keeping the tail to use as a lid.
Hollow the courgettes with a potato peeler, reserving the flesh.
Halve the potatoes and hollow with an ice cream scoop.
Sprinkle a little cornflour inside the vegetables before stuffing them. This helps stick the mince to the vegetables.Place in an oven proof dish
Add the tomato sauce
Cover and bake for 45 minutes until the potatoes are cooked.

Tomato sauce.

Heat 2 Tbsp of oil in a pan
Fry the rest of the minced onion and garlic
Add the chopped tomato, puree and bay leaves
Add 1 pinch of caraway, thyme, paprika.
Season
Cook for ½ hour on a medium heat