Meat-Stuffed Eggplants, Peppers, and Tomatoes

Vegetables stuffed with meat are tasty, juicy and colorful! I first became acquainted with a culinary recipe for eggplants, peppers and tomatoes stuffed with meat under the hot sun of the south, on the beach, in a leisurely conversation with the cook of a local cafe. Bell peppers and tomatoes stuffed with minced meat are delicious!
cook time: 2h 40 min
Nora Vaughn
Meat-Stuffed Eggplants, Peppers, and Tomatoes

Nutrition Facts (per serving)

67
Calories
2g
Fat
5g
Carbs
7g
Protein

Ingredients (10 portions)

Basic:

Tomatoes (average) 5 pc
Salt to taste
Ground black pepper to taste
Cilantro, coriander to taste
Beef (for minced meat, or maybe chicken or pork) 1 kg
Bulb onions (average) 4 pc
bell pepper (average) 5 pc
Mint to taste
Eggplant (small) 5 pc
Mutton (Lamb fat, of course, can be replaced with pork fat) 100 g

Recipe instructions

Step 1

Step 1
Ingredients

Step 2

Step 2
Fresh beef

Step 3

Step 3
Chop the onion

Step 4

Step 4
First, I make minced fresh beef in a meat grinder. Then I again pass the minced meat through a meat grinder with onions and lamb fat.

Step 5

Step 5
I finely chop the greens, add them to the minced meat, add salt and pepper, and let them simmer in a frying pan over low heat until half cooked. The main thing is that the minced meat is juicy and not overdried. I make a longitudinal cut on the eggplants and add a little salt there. I put the eggplants in a bowl for 40 minutes.

Step 6

Step 6
I carefully cut off the bottom part of the bell peppers, remove the seeds and fill them with prepared minced meat.

Step 7

Step 7
I do the same with tomatoes, only, unlike pepper seeds, I don’t throw away the pulp, but put it in a pan where the food will be cooked. While these preparations were going on, it was time to stuff the settled eggplants with meat. For cooking eggplants, peppers and tomatoes stuffed with meat, you will need a wide pan.

Step 8

Step 8
If you have a saucepan at home, it is better to use it, since all the vegetables need to be placed in one layer on the bottom of the pan. I place the stuffed vegetables on top of the tomato pulp, return the “caps” cut off from the tomatoes and peppers and simmer over low heat for about an hour.

Additional rubrics

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