With all the great local produce available stuffed vegetables is a natural. Pick whatever looks good and use it with this great pork filling…. mix it up or use all the same…. everyone will enjoy.
Provencal Stuffed Vegetables
This stuffing with work with any of the following vegetables:
Eggplant- cut in half lengthwise and seeded- scoop out pulp allowing 1/3 inch wall to remain- save pulp
Tomatoes- seeded and inner walls removed- save the inner wall meat
Zucchini- cut in half lengthwise and seeded- scoop out pulp allowing 1/3 inch wall to remain-save pulp
Bell Peppers- cut in half lengthwise- seeded and membranes removed
4 cups of 2” cubed dried bread
3 cups of milk
4 cloves of garlic, chopped
1 onion, chopped
3 eggs- beaten
¼ cup chopped fresh parsley
¼ cup chopped fresh thyme
1 ½ pounds bulk pork sausage meat
Salt and fresh ground pepper to taste
Put bread cubes and milk in a bowl to soak while you prepare vegetables.
Preheat oven to 350 degrees.
Finally chop the zucchini and eggplant pulp and return to bowl. Squeeze the milk from the bread and add the bread to the bowl, with the sausage meat, garlic, onion, eggs, parsley, thyme, salt and pepper. Mix well. Add the reserved tomato pulp and mix a bit more.
Fill each of the vegetable shells with the mixture. The stuffing should be slightly mounded as it will shrink when cooked. Please stuffed vegetables on large ungreased baking sheet and bake in the preheated oven for 35-45 minutes. The vegetable shells should be tender but not collapsed.
Serve vegetables hot or at room temperature.
