Stuffed vegetables
4 servings
35 minutes
Stuffed vegetables are a true symphony of flavors inspired by the traditions of Russian cuisine. This recipe combines the tenderness of zucchini, the sweetness of turnips, and the spiciness of bell peppers harmoniously blended in an aromatic ratatouille. The vegetables undergo careful preparation – they are boiled and cooled to preserve texture before being filled with a juicy stuffing of mushrooms, herbs, and spices. Baking gives the dish an appetizing golden crust while a vibrant tomato passata sauce adds freshness and a hint of acidity. Stuffed vegetables are perfect for a festive dinner, family gathering, or even a cozy lunch on a weekend. They combine simplicity of ingredients with richness of flavors to create an impressive and delightful dish that will not leave any gourmet indifferent.
1
Clean the turnips, make a dent on one side with a spoon, and smooth the sides for beauty. Clean the onion - it's important to leave the bulb's nub that holds its shape. Don't throw away the scraps - they will be used in the filling later.
- Onion: 1 head
- Turnip: 1 piece
- Green bell pepper: 2 pieces
2
Cut small zucchinis into pieces 7 centimeters high. Make a hollow on one side, leaving a half-centimeter bottom.
- Zucchini: 1.5 piece
3
Cut off the stem and clean the insides of the young green bell pepper.
- Green bell pepper: 2 pieces
4
Put all the vegetables in boiling water. Each vegetable cooks for a different time: zucchini should be taken out after three minutes, pepper after five, turnip after fifteen, and onion after twenty. Immediately transfer each vegetable to ice water after cooking.
- Zucchini: 1.5 piece
- Green bell pepper: 2 pieces
- Turnip: 1 piece
- Onion: 1 head
5
Finely chop a quarter of a bell pepper, green onion, three leaves of basil, leaves from a couple of thyme sprigs, and a clove of garlic. Dice half a zucchini and two large mushrooms into small cubes. Also, chop the scraps left from preparing the vegetables. Sauté everything except the basil and garlic in olive oil over high heat, seasoning with salt and a pinch of sugar. Cook for about three minutes until the moisture evaporates. Add the basil and garlic at the last moment.
- Green bell pepper: 2 pieces
- Green onions: 15 g
- Green basil: 5 g
- Thyme: 5 g
- Garlic: 1 clove
- Zucchini: 1.5 piece
- Champignons: 2 pieces
- Olive oil: 120 ml
- Sugar: 1 g
6
Cut the boiled pepper in half to stuff both parts. Increase the hole in the boiled softened turnip — it's better than scraping raw. Do the same with the onion. Scoop out the insides of the tomato with a spoon. Salt the vegetables ready for stuffing and fill them with ratatouille.
- Tomatoes: 2 pieces
- Green bell pepper: 2 pieces
- Turnip: 1 piece
- Onion: 1 head
7
Grease the baking tray, place the stuffed vegetables on it, and sprinkle each with breadcrumbs. Send to a preheated oven at 220 degrees for seven minutes.
- Breadcrumbs: 1 teaspoon
8
Chop the tomatoes coarsely and put them in a blender. Sprinkle with a pinch of white pepper, add salt, and turn on the blender. While blending, pour in 50 ml of olive oil and blend until a thick emulsion forms. This will result in a tomato passata sauce.
- Tomatoes: 2 pieces
- Ground white pepper: pinch
- Olive oil: 120 ml
9
Pour the sauce onto the plates and place the vegetables on top.