I like preparing food that can be frozen for later use, or prepared 1-2 days in advance, that can be brought to your workplace... well, this dish allows all that! It's very easy to make, and you'll find vegetarian options in the footnotes. Sorry I haven thought of a vegan version, yet.
1 lb of ground meat (pork, beef, turkey whichever you prefer)
1 bratwurst (casing removed)
2 large zucchini
2 bell peppers (yellow or red)
4 tbsp Parmigiano, grated
1/3 cup parsley, freshly chopped
Italian sea salt
Italian extra virgin olive oil
1/2 can Pomodorina sauce
Cut vegetables in half (lengthwise); remove seeds and inner ribbing from peppers and discard them; scoop out pulp, leaving "boats" of about 1/4" thick.
Chop pulp with onion and sautee with 1-2 tbsp of Italian extra virgin olive oil until soft. Set aside to cool down.
In a large bowl, combine ground meat and crumbled bratwurst with zucchini pulp, egg, parmigiano, nutmeg, parsley and salt. Mix well to combine all ingredients.
Stuff the vegetables with the meat mixture.
In a large non stick skillet, with lid, warm up 2 tbsp of olive oil and the sauce, transfer your stuffed vegetables in it and cook, covered over medium heat, for 20-25 minutes.
(pictured: bell peppers only, soon all veggies)
- You can use eggplant, also, following the same prepping steps of zucchini.
- The sauce I mentioned in the recipe is outstanding, we do sell it, in case you want to try it.
- These vegetables can be cooked in the oven, in a baking dish covered with aluminium foil, at 320 degrees, a few minutes before ready, uncover it, sprinkle with a mix of Parmigiano and breadcrumbs to get a nice crust on top.
- This recipe is gluten free (if you cook in oven, do not sprinkle with breadcrumbs).
- You can make it vegetarian, following our recipes here (do not add prosciutto) and here (do not add bratwurst).
- you can find a video recipe (for the second vegetarian option) here, again remember to avoid bratwurst.