Tuesday, August 21, 2007

Stuffed Vegetables

Tonight, I decided to try my own take on stuffed vegetables. I basically just threw in a bunch of left overs that I had, so I might do things a little different next time, but it was pretty good for a first attempt. p.s. I actually don't reccommend worrying about the eggplant. I love eggplant, so I do reccommend including it in the mixture, but it wasn't as flavorful as the peppers. So really, you can try it, but it's not as good as the stuffed peppers. It's pretty, though:)

Stuffed Vegetables
1/2 lb ground pork (or beef or chicken or whatever you have)
1/2 c cooked short grain white rice
1/2 grated zucchini
1/2 eggplant
2 green peppers
2 eggs
1 c bread crumbs (I used Japanese bread crumbs)
worsteshire sauce
soy sauce (needs a lot more than you might think)
yakitori sauce
sesame seed oil

  1. Preheat the over to 350.
  2. Cut peppers in half and pull out the pith and seeds. scoop out a hole in the eggplant. take remaining inside of eggplant, chop up really fine, and put in a large mixing bowl. Add zucchini, meat, rice, eggs, bread crumbs, and sauces. Mix well with hands.
  3. Using a spoon, put meat mixture inside the eggplant and peppers. Oil the bottom of a 9x13 pan, and add vegetables with meat side up. add a little bit of water to steam.
  4. Cover with foil and cook for 45-60 minutes in the oven. Once the meat is cooked through, take foil off, turn overn to "broil" and let cook for a few minutes until the tops of the meat is brown. Pull out of the oven, let cool a little, and serve.

2 comments:

Blake said...

im eating this for lunch

Lisa and Justin Allen said...

Wow, that looks really good! You should try stuffing zucchini- you just hollow it out like a boat and it is really yummy too. Nice job!