INGREDIENTS:
– “container veggies”: eggplants and/or zucchinis and/or peppers
– “filling veggies”: zucchinis and/or mushrooms and/or tomatoes
– your favorite cheese that is easy to shred (on the photo I used Monterey Jack)
– onions
– garlic
– 1 egg
– salt & pepper
– (optional) ground meat or ham
– (optional) your favorite herbs
INSTRUCTIONS:
1. Select the eggplants / zucchinis / peppers you want to fill : the ones that are rather wide and with regular shape.
If it’s eggplant or zucchini, cut them in two on the length so you can easily use them as recipient.
If it’s peppers, just cut the “hat” off (and keep it to put it back once you filled the pepper).
2. Put your recipient veggies in an oven-safe plate and make some cuts on the flesh so it cooks well inside (no need to do this for the peppers). Add a little olive oil on the flesh so it goes in the cuts. Put in the oven at 480 degrees F. for 30min.
3. Meanwhile, prepare the filling: cook some chopped onions + garlic in a little oil until golden. Then add the (optional) ground meat or ham and let cook until you can separate it in small pieces. Add the chopped veggies of your choice (peppers, zucchinis, mushrooms, tomatoes…), add salt & pepper, mix and cover to let cook. Don’t overcook since it will still cook in the oven.
4. Once the 30min are over for the “container veggies”, take them out the oven and make sure their flesh is soft. You should be able to dig it out with a spoon. Take some flesh out to make space for the filling. Put the flesh that you removed in the filling mix prepared at step 3, add the egg (and optionally your herbs) and mix.
5. Fill generously the “container veggies” with the filling mix and top with shredded cheese. Put the whole thing in the oven for 5-10 more minutes.
Bon appetit!