Stuffed vegetables or vegetable assortment
Description
The recipe won't take much time. This dish combines meat mince and vegetables perfectly. Stuffed vegetables are great both as an appetizer and as a main course. Serve hot.
Instructions
- 1
Step 1
1. Thoroughly wash all the vegetables. Remove the insides from the bell peppers.
- 2
Step 2
2. Remove the insides from the tomatoes, patty pans, eggplants, and zucchinis, and cut them into small pieces.
- 3
Step 3
3. Fry the pieces together with onion in sunflower oil until the vegetables acquire a golden delicate color.
- 4
Step 4
4. Prepare the filling. Mix the rice, previously boiled to semi-readiness, with raw potato grated on the finest grater, egg, and meat mince. Add soaked white bread and mix thoroughly. Season the filling with spices, pepper, and salt.
- 5
Step 5
5. Fill the prepared vegetables with the resulting mixture. Place the stuffed vegetables in a pot, top them with the sautéed vegetable innards, season with salt, pour in water, cover with a lid, and simmer for about 20 minutes.
- 6
Step 6
6. Boiled potatoes and a salad of tomatoes and cucumbers are the best side dishes.