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Beef & Sage Stuffed Vegetables
The vegetables are cut in half and then stuffed, so figure one half per person when using a variety as shown here. You can of course use all the same veg if you prefer.
Serves 2 - 4.
What you need
- »«Filling»«
- 1 lb lean ground beef
- 1-2 tbl minced fresh sage
- 1 tbl minced fresh parsley or 1 tsp dried
- 1/2 onion, grated
- 2 large garlic cloves, minced
- 1-2 tbl Worcestershire sauce
- 1 tsp kosher salt
- Fresh ground black pepper to taste
- »«Veg»«
- 1 medium sized red bell pepper
- 1 medium zucchini
- 1-2 2.5-3 inch diameter patty-pan or sunburst squash
- Kosher salt
How to make it
- Preheat oven to 350»
- Cut peppers in half lengthwise and pull out seeds and membrane
- Trim zucchini stems, but don't remove. Cut in half lengthwise and using a teaspoon, remove seeds in the center leaving a shell at least 1/4 inch thick
- Cut patty-pans in half through the widest part so you have two full rounds. Using a teaspoon, remove seeds from the center, leaving at least 1/4 inch for the shell
- Place into a lightly oiled baking dish in a single layer, cut sides up. Sprinkle with kosher salt.
- Mix the filling ingredients and fill the veg
- Pour a little water (about 1/4 inch up the sides) around the vegetables in the base of the pan
- Cover with foil and bake for 45 minutes, uncover and continue baking for about 15 minutes
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