Stuffed Vegetables

Ingredients

Yellow peppers 2 each

Tomatoes, large 2 each

Onion, diced 1 each

Garlic, minced 1 clove

Minced Beef (boeuf hache) 100g (3.5 oz)

Minced Veal (veau hache) 100g (3.5oz)

Diced Bacon (Allumettes) 2 pkgs (1/2 pound)

Pain de Mie (fresh bread ) approx. 3 slices

Eggs 2 each

Pinenuts ¾ cup (180ml)

Raisins ½ cup (120ml)

Flat leaf Parsley, minced ½ cup (120ml)

Cinnamon ½ tsp

Salt and pepper to taste

Olive oil 3 Tbsp

Procedure

1. Cut the top off the vegetables and clean out the insides. Dice the corgettes to sauté with the stuffing. Save the inside of the tomatoes to add also.
2. Saute the onions in the olive oil for about 2 minutes until they softened. Add the beef, veal, bacon, tomato interiors, diced corgette, garlic, pinenuts, raisins, salt, pepper and cinnamon and cook for 10 minutes. Towards the end of the cooking add the parsley.
3. Put the cooked stuffing in a bowl and add the eggs, pain de mie(bread cut into very small cubes).
4. Season each vegetable with salt and pepper. Stuff each vegetable with the stuffing. Put in a baking dish with some water and bake until tender for about 40 minutes in a 200°C (375°F)

This is very pretty using a mix of vegetables to stuff. The types and amount of meat or meat at all can certainly be modified.