- Runtime: 130′
- Servings: 6
- Degree of difficulty: Moderate
Stuffed vegetables without minced meat or otherwise “orphans”, one of our favorite oily dishes that awaken us memories of our childhood summers in a greek village. Healthy, fasting and of course extremely… “mamadistic”, it can be eaten also cold. The variations you will find on the internet are many and even several of them remarkable. But who is the one who makes the difference and who is worth trying this summer?
Some demanding foodies who have tried enough… stuffed without minced meat in their lives, they consider that this dish no longer has to offer them new tasty emotions. So to them, we respond with a new variation with targeted gourmet touches of sultana raisins and grated gruyere that will make them revise… immediately!
Ingredients for minced meat, rice, sultana raisins and grated gruyere
- 5 medium ripe but tight tomatoes
- 3 green peppers, round
- 3 medium zucchini, round
- 3 potatoes, chopped quinces
- 80 ml olive oil
- 2 tablespoons gluten-free toast
- 1 teaspoon sugar
Ingredients for filling
- 400 g Carolina rice (approximately 1 tablespoons for each stuffed)
- 2 tablespoons Raisins Sultana Genuine Tastes
- 2 onions, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 bunch parsley, finely chopped
- 2 tablespoons mint, finely chopped
- 1/2 bunch parsley (leaves), finely chopped
- 100 g grated gruyere
- 1 teaspoon Sun-dried Tomato Powder Genuine Tastes
- Freshly ground pepper
- 80 ml olive oil for filling
- Stuffed without minced meat, with rice, sultana raisins and grated gruyere: Execution
- Place the vegetables in the baking pan. Cut their lids on the side with the stalk and empty their crumbs. Caution: Discard the peppers and their spores.
- Finely chop the crumb with a knife or for a few seconds with the cutter, so that it is cut enough, but without mashing.
- Pour the crumb into a non-stick frying pan with minimal oil. Then add the filling ingredients one by one with the last of the grated gruyere and sauté lightly for 3 minutes.
- Fill the vegetables with the filling, taking care to leave a gap of about 2 cm from the rim, so that our rice has room to inflate.
- Pour the chopped quince potatoes between the stuffed potatoes, add 400 ml of water and pour over with olive oil. If there is any more filling, add it to the baking pan, among the vegetables.
- Sprinkle the stuffed potatoes with breadcrumbs, then add a little sugar and salt.
- Bake the fillings in a preheated oven at 180°C in the resistors. Leave the food in the oven until the rice is completely boiled. If it hasn’t boiled, add an extra 1/2 cup. tea water, ideally hot.
- Remove the minced baking pan from the oven and leave for 1 hour in a cool place until they thicken and remove their aromas.
Have a good time!
- Stuffed meat-free is served hot or cold.
- Don’t forget to accompany them with feta or sour cheese and fresh bread.
- Complete your tasting with a glass of semi-dry or rosé wine.
Did you like our new recipe: “Stuffed without minced meat, with rice, sultana raisins and grated gruyere”?
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