Stuffed Vegetables

Summary

Prep Time	30 mins
Cook Time	45 mins
Total Time	1 hr 15 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

2 bell pepper (s)
1 zucchini
1 eggplant (s)
4 large mushrooms

For the filling:

Also:

1 tablespoon oil for frying
Feta cheese, approx. 100 g
Cheddar cheese, approx. 100 g

Instructions

Halve the peppers and remove the stem and seeds. Halve the zucchini once across, then halve the individual pieces lengthways, do the same for the aubergine. Preferably so that you get 4 pieces at a time
Boil the rice with twice the amount of water and season with the vegetable stock powder.
Heat the fat in a pan, add the minced meat and fry. Rub the mushrooms and remove the stem from each one. Cut the stalks into small pieces and add to the minced meat. Hollow out the zucchini and aubergine pieces, leaving a border all around so that nothing of the filling runs out later.
Cut the inside into small pieces and add to the minced meat. Chop the garlic and add it with the tomato paste. Season everything to taste. The temperature can now also be turned down a little.
When the rice is ready, the minced meat mixture can be added to the rice. Then stir in the sour cream.
Fill the hollowed out vegetables, peppers and mushrooms with the minced meat mixture and spread on a baking sheet. It can still look out some filling. Finally sprinkle some cheese over it. We sprinkled cheddar and feta cheese on top, but in principle any type of cheese is imaginable.
Put the baking sheet at 180 ° C top / bottom heat in the preheated Bach oven on the middle rack and bake for 30 minutes.

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