Beef & Sage Stuffed Vegetables Recipe

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Beef & Sage Stuffed Vegetables

Contributed by: Melinda

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.

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

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

Can serve 4 with a salad.

Questions about this recipe?