Stuffed Vegetables
Main Dishes • Singaporean
Description
Stuffed vegetables are a delightful dish that features an array of fresh vegetables filled with a savory mixture of ingredients. This recipe typically includes bell peppers, zucchini, and eggplant, all stuffed with a combination of rice, ground meat, and herbs. Perfect as a main course or a side dish, stuffed vegetables are a popular choice for family gatherings and dinner parties. Enjoy this colorful and nutritious meal that brings together flavors from a variety of cuisines.
Ingredients
- Onion 1 head
- Rutabaga 1 piece
- Scallions 0 oz
- Orange Bell Peppers 2 pieces
- Courgette 1½ pieces
- Champignons 2 pieces
- Breadcrumbs 1 tablespoon
- Fresh basil leaves 0 oz
- Sugar 0 oz
- Thyme 0 oz
- Tomatoes 2 pieces
- Olive Oil 5 fl oz
- White Pepper (whole) a pinch
- Garlic 1 clove
Step-by-Step Guide
Step 1
Peel the turnips, then use a spoon to create an indentation on one side and shape the sides for a nice appearance. Peel the onion, making sure to leave the root intact, as it helps the onion hold its shape. Do not throw away the scraps; they will be used later in the filling.
Step 2
Cut the small zucchinis into pieces that are 7 centimeters tall. Create an indentation on one side, leaving a base that is half a centimeter thick.
Step 3
Cut off the stem and remove the seeds from the young green bell pepper.
Step 4
Add all the vegetables to boiling water. They cook for different amounts of time: zucchini should be removed after three minutes, bell pepper after five minutes, turnip after fifteen minutes, and onion after twenty minutes. Immediately transfer each vegetable to ice water after cooking.
Step 5
Finely chop a quarter of a bell pepper, green onion, three basil leaves, the leaves from a couple of thyme sprigs, and a clove of garlic. Dice half a zucchini and two large mushrooms into small cubes. Also, chop the leftover vegetable scraps from the trimming. Sauté everything except the basil and garlic over high heat in olive oil, seasoning with salt and a pinch of sugar. Cook for about three minutes, until the moisture evaporates. At the last moment, add the basil and garlic.
Step 6
Cut the boiled peppers in half to stuff both halves. For the boiled, softened turnip, enlarge the hole — it's easier than scraping raw. Do the same with the onion. Use a spoon to scoop out the insides of the tomato. Salt the vegetables ready for stuffing and generously fill them with ratatouille.
Step 7
Grease a baking tray, arrange the stuffed vegetables on it, and lightly sprinkle each with breadcrumbs. Place in a preheated oven at 430°F for seven minutes.
Step 8
Coarsely chop the tomatoes and place them in a blender. Sprinkle with a pinch of white pepper, add salt, and turn on the blender. While blending, gradually pour in 50 ml of olive oil and blend until a thick emulsion forms. This will result in a tomato passata sauce.
Step 9
Pour the sauce onto the plates and arrange the vegetables on top.
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