Colorful, fresh and tasty: what's better than stuffed vegetables this season? We can fill them with other vegetables, for example peppers with tomatoes or aubergines with courgettes. Here are some recipes
The heat arrives and you want appetizing and tasty dishes that are prepared in a short time and made of fresh and light ingredients. What better solution then seasonal vegetables stuffed with as many vegetables? All are fine and there is only spoiled for choice: courgettes, aubergines, peppers and onions. To you the choice. And the fillings? Here too, you just need to give space to your imagination, the secret is to enrich everything with many aromatic herbs, which add what I don't know, which makes each dish particular. Here are some suggestions.
Peppers, tomato and capers
A classic, easy and quick to make: cut the peppers in half and clean them with seeds and white filaments. On the bottom of each layer put a spoonful of tomato puree, some desalted capers and finish with some breadcrumbs that you will have crumbled with a few mint leaves and toasted in a pan with a drizzle of extra virgin olive oil and a clove of garlic. Place the peppers in a pan and bake at 180 degrees for 20 minutes, until they are soft.
Onions with mozzarella
Onions are not only used to make excellent sauces: they can be the main dish themselves. Get some medium-sized red onions, cut the cap and empty them. In a bowl mix the breadcrumbs, an egg, pine nuts and a mozzarella made into small pieces. Add some hand-broken basil leaves and stuff the onions with this filling. Put them on a baking sheet, give a round of oil and bake at 150 ° for an hour and a half, covering with a sheet of aluminum foil after the first 30 minutes.
Aubergines with crescenza and basil
Long cut 2 eggplants in half, put them in the oven at 180 ° for 20 minutes to dry with a drizzle of oil, then with a spoon remove the pulp and mix it in a bowl with some chopped basil leaves, 100 g of crescenza a small pieces and 10 diced cherry tomatoes. Add a drizzle of oil, season with salt and fill the aubergines with this filling. Bake at 180 degrees for 30 minutes and serve with fresh basil leaves.
Peppers, aubergines and ricotta
Take 4 different colored peppers, put them in the oven to dry for 10 minutes, remove them and peel them. Divide each into 4 layers. Meanwhile, in a saucepan, cook a cubed eggplant that you have already lost water, a clove of garlic and a little oil. Fry the cubes and when they are golden brown put them in a bowl with ricotta, a handful of pine nuts and some desalted capers. Mix everything, add chopped mint leaves and fill the flakes of pepper with this stuffing. Sprinkle over each layer of breadcrumbs, bake at 180 degrees for 30 minutes and then serve on a bed of salad.
Zucchini with aubergines and Emmental
Stuffed courgettes are a traditional classic. Nothing is thrown away from this vegetable, because their pulp is used for stuffing. Take medium-sized courgettes, cut them in half lengthwise and steam them for about 20 minutes. At this point with a tool called gouge, remove all the internal part, which you will keep aside. If you don't have this tool, you can use a spoon, taking care not to break the pulp and peel. In another pot, cook a small aubergine cut into small pieces with a drizzle of oil and a clove of garlic. When it is golden brown, put it in a bowl with the courgette pulp, an egg, some Emmental strips and some breadcrumbs. Fill the courgettes with this filling, arrange them on a baking sheet, sprinkle them with grated Parmesan and bake at 170 ° for about 20 minutes. Serve both hot and warm.
Here some recipes proven in the editorial office
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