Stuffed vegetables with spices

person(s)

Ingredients

Others ingredients

8 medium-sized vegetables for stuffing (round courgettes, yelllow or red peppers, tomatoes, mushrooms)
4 courgettes washed and grated
50 g mushrooms, washed and finely chopped
1 bunch spring onions or 1 red onion, peeled and chopped
2 tbsp ricotta (for vegetarian version)
2 tbsp grated parmesan
1/2 bunch parsley, chopped
1 bunch chives or basil
1 tbsp roasted pine nuts or cashews
1 egg (for the meat version, optional for the vegetarian version)
4 fresh tomatoes or a tin of diced tomatoes
sal & pepper

1
Wash and empty out the vegetables to be stuffed and keep the flesh of the courgettes and tomatoes.
2
Heat 2 tbsp olive oil in a frying pan and sauté the onions, spices, courgettes, mushrooms, salt and pepper for 10 minutes.
3
Remove from heat and add the ricotta, parmesan, the fresh herbs, washed, patted dry and chopped, the spice mix, the chopped pine nuts and cashews, and mix well.
4
Stuff the vegetables with this preparation and place them in an oven dish.
5
Mix the tomatoes and pour the flesh (or directly the contents of the tin of diced tomatoes) into the dish with the spice mix. Add salt and pepper and pour a little olive over the topbefore baking in the oven at 190°C for 20 to 30 minutes according to the size of the vegetables.