Stuffed vegetables

Name: Stuffed vegetables
Total time: 2700 s
Yield: 2 servings
Cuisine: American
Ingredients: Red peppers; Aubergine; Minced pork; Potatoes (optional)

rorschachlim @rorschachlim

We had some large red peppers and decided to make our version of the Chinese dish yong tau foo

rorschachlim @rorschachlim

We had some large red peppers and decided to make our version of the Chinese dish yong tau foo

Saved

Ingredients

45 min

2 servings

Red peppers
Aubergine
Minced pork
Potatoes (optional)

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Steps

45 min

1

The amount of minced meat depends on the size and quantity of vegetables you want to stuff. We used 1500g of minced meat for 2 big bell peppers and 1 aubergine
2

Prepare the vegetables. Slice the top part of the pepper and remove the stem (you can pop it out), put it aside.
Core out the seeds and stuff the meat.
3

Cut the aubergine into thick discs approximately 5 cm. Make a slit in the middle (don't cut all the way thru) and insert the meat. It will be like a sandwich.
*Hint: it's better to select fatter aubergine
4

Prepare the oven. Line with parchment paper and put some oil. Place the stuffed vegetables on the parchment and cook at 180°C for 30 minute.
5

If you want, you can place potato cubes (pre-boiled) and lightly season them. Place the stuffed vegetables on the bed of potatoes.
6

The finished product is yummy and we especially love the gravy!