Stuffed vegetables


3 similar recipes for stuffed tomatoes, onions and cucumber

Stuffed vegetables from Annie Sousa‘s collection, via “Guilly” Canavarro Remedios

6 large tomatoes or 6 large onions or 4 cucumbers
½ or ¼ lb | 110-220g minced beef, chicken or pork
1 slice of bread
½ tsp grated cheese(1)
1 small onion, diced
2 oz | 56g margarine
toasted breadcrumbs

(1)     For the cucumbers, grated nutmeg can be used instead of grated cheese.

Soak bread in cold water till soft and squeeze out water. Mix the minced meat, bread, cheese, onion and seasoning together well, add seasoning and fill each vegetable (tomato or onion or cucumber) with this mixture.

Tomatoes:     Wash tomatoes, cut a thin slice off the top out, scoop cut seeds. Fill with meat mixture, sprinkle with breadcrumbs and top with little dabs of the margarine. Bake in moderate oven for about ½ hr.

Onions:     Skin onions, and trim off top and bottom. With a sharp pointed knife or spoon scoop out about 1 tsp of the inner core and fill with meat mixture. Array onions in a pan with about 1 cup or water, bring to the boil and simmer gently until soft, being careful not to burn. (Steaming is better but takes much longer.)

Cucumbers:     Wash cucumbers and, if desired, peel. Cut in 3″ | 7.5cm lengths and remove seeds. Fill with meat mixture. Put cucumbers in a pan and half cover with water, bring to the boil and simmer until tender.

Array vegetables on a platter. If there is insufficient gravy in the baking pan, add a little water, bring to a boil and thicken with flour and water and pour over the stuffed vegetables and serve.

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