THE FITBUG RECIPE BOOK

Posted 27 January 2009

Stuffed vegetables

Serves 4.

Calories per serving: 352

Nutrition Buzz

Ingredients

• 10 firm ripe tomatoes
• 4 large green peppers
• 4 medium Aubergines
• 100g lean beef mince
• 100g of uncooked rice
• 2 large onions, finely chopped
• 2 cloves of garlic, finely chopped
• Freshly ground black pepper
• 6-7 stalks of fresh parsely, chopped (using 2-3 inches of the stems as well)
• Fresh breadcrumbs (1-2 slices wholemeal bread)
• 2 tablespoons of olive oil (sunflower oil can also be used)
• Half a large tin of chopped tomatoes

How to:

• 1. Preheat oven to 200c and lightly oil a large baking dish - set to one side.
• 2. Wash and dry the vegetables, remove the ends and seeds from the aubergines and peppers. Scoop out the centre of the aubergine so you are left with a hollow.
• 3. Slice the tops from the tomatoes. Scoop out the centres of the tomatoes with a spoon and chop - place in a bowl and mix with the chopped tomatoes. Add a tablespoon of oil, minced beef, onions, garlic, rice and parsley and mix well until blended together. Season with plenty of black pepper. Add half the breadcrumbs and mix again. Set to one side.
• 4. With a spoon, carefully fill each of the pepper and aubergine halves very loosely with the meat and rice mix. Place in the baking dish. Drizzle with oil and sprinkle the tops with breadcrumbs. Bake at 200c for one hour and served topped with a simple tomato passata.
  
  For a vegetarian option fry onions first and mix with some grated carrots and courgettes instead of mince and add to other ingredients.
  
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