Ligurian Stuffed Vegetables

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the peppers in half lengthwise and remove the seeds. Lightly salt the insides. Cut the tomatoes in half, scoop out the pulp and seeds, salt lightly, and place upside down on a tray to drain.

Step 2

Wash the sweet potatoes and boil them in salted water for about 40 minutes until tender. In the last 7-8 minutes of cooking, add the cleaned green beans to the same pot. Drain both when done.

Step 3

Blanch the whole onions (with peel) in boiling salted water for 10 minutes. Drain, peel, cut in half, and carefully hollow them out, reserving the pulp for the filling.

Step 4

Blanch the whole courgettes in boiling salted water for 5 minutes. Drain, cut in half lengthwise, and carefully scoop out the flesh with a spoon, reserving the pulp for the filling.

Step 5

Heat 2 tablespoons of extra virgin olive oil in a pan and sauté the finely chopped mushrooms until golden and any liquid has evaporated. Set aside to cool.​

Step 6

Peel the sweet potatoes and mash them thoroughly. Finely chop the green beans. In a large bowl, combine: Mashed sweet potatoes Chopped green beans Reserved onion pulp, finely chopped Reserved courgette pulp, finely chopped Sautéed mushrooms (cooled) Cooked quinoa or lentils 60g grated Parmigiano Reggiano 2 tablespoons ground flaxseed 2 beaten eggs Finely chopped garlic 4 tablespoons chopped marjoram 2 tablespoons chopped rosemary 2 tablespoons chopped basil Salt (use sparingly) and black pepper to taste Mix everything together thoroughly until well combi

Step 7

Preheat your oven to 180°C (350°F). Arrange all the hollowed vegetables in a large baking tray. Drizzle the insides with extra virgin olive oil. Fill each vegetable generously with the prepared filling, mounding it slightly.

Step 8

In a small bowl, mix 15g breadcrumbs with 15g grated Parmigiano Reggiano. Sprinkle this mixture over the top of each stuffed vegetable. Drizzle generously with more extra virgin olive oil.

Step 9

Bake in the preheated oven for approximately 40 minutes, until the vegetables are tender and the tops are golden brown.

Step 10

Serve hot or at room temperature, garnished with fresh aromatic herbs. Pair with a side of dark leafy greens (spinach, kale, or asparagus) dressed simply with lemon juice and olive oil.