STUFFED VEGETABLES

Entree - Gluten free

1 lb of mixed ground meat (pork, beef, turkey)
2 eggplant
2 round zucchine (or wider than usual)
2 bell peppers (yellow or red)
2 eggs
4 tbsp Parmigiano, grated
1/3 cup parsley, freshly chopped
Nutmeg, salt, extra virgin olive oil and broth

Put a big pot salted water to boil. When it's ready add salt and cook the vegetables (whole) for 5 to 10 minutes.
Drain them, let them cool and then cut in half (lenghtwise) and remove seeds and inner ribbings from peppers and discard them; empty the other vegetables from pulp, mash it (or blend it) and let it cool down to room temperature.
Prepare the meat. Warm 1 tbsp of olive oil in a non-stick skillet and brown the meat, season with salt and remove from heat.

When all ingredients are at room temperature, combine them in a bowl together with eggs, parmigiano, nutmeg, parsley and salt. Mix well to combine all ingredients.

Stuff the vegetables with the meat mixture.

At this point you have two ways to cook them:
- on the stove, in a skillet with a little bit of olive oil and some vegetable or chicken broth
- in the oven, in a pan with a little bit of olive oil as well and sprinkle with a mixture of bread crumbs and parmesan;
cover the pan with aluminium foil an cook at 320 degrees, a couple minutes before ready, uncover it to get a nice crust on top.

Cooking time depends o the initial boiling, if you boil them 10 minutes, vegetables should be ready in 20 more minutes.

This recipe serves 4 people at least

- You can freeze them once cooked and warm them in the microwave or in the oven, when needed.