Stuffed peppers on zucchini (aubergines) – baked recipe
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Ingredients
4 servings Amount per number of diners 250 g courgettes (we can also use aubergine) per serving approx. 2 peppers – white or Slovak – to taste 2 peppers – white or Slovak per person 1 – 140 g minced meat per person approx. 1 – 140 g minced meat per person salt pepper minced garlic eggs breadcrumbs onion oil
Procedure for the recipe
1 Grease a baking tray or roasting tin with salt or oil. Place the zucchini or aubergines, cut into larger pieces, on the bottom of the baking dish and sprinkle with the chubrica spice mix. Place the peppers on top of the courgettes, cutting out the stem and the seedless centre, and fill them with the minced meat mixture. 3 If the peppers are cooked on top of the courgettes (aubergines) in a remosco pan, we will not cook the peppers at all, as they contain enough water to last the cooking time, but simply cover everything and turn the peppers over on top of the courgettes once or twice during the cooking time, leaving the courgettes alone and without turning them over unnecessarily.
