Stuffed vegetables baked in the oven

The ingredients are designed to fill 1 baking sheet, servings approx. 4.

Soak the rice for the filling a couple of hours before cooking so that you don't have to cook it. When the rice is on the way, finely chop the onion and fry it until the characteristic thick aroma appears.

While the onion is cooling, mix the minced meat, prepared rice, onion, add the egg, which will combine all the ingredients into a homogeneous mass. Do not forget to salt and pepper the filling (if you are not afraid of fiery pungency, chop a small piece of hot red pepper into the minced meat) .We shall, until the characteristic thick, aromatic in the oven appear, slightly bitter

Separate the leg with seeds from the peppers, cut the fruits lengthwise into halves. It is better to take large, thick-walled peppers, they are much tastier.

In tomatoes, cut off the top (lid) and remove the core with a spoon.

Cut the zucchini and eggplant lengthwise and make room for the filling by cutting out the flesh so that the walls are about 1 centimeter wide.

Heat the oven to 180-200 degrees, grease a baking sheet with oil. You can bake on foil or parchment if you are worried about the vegetables burning. If this does happen, it doesn't matter, you can carefully separate the blackened skin. Vegetables without it will only become softer.

Rub the cavities of vegetables with crushed garlic, salt and fill them with filling. Put the stuffed halves of peppers, eggplant and zucchini on a baking sheet. Stabilize the tomatoes and cover them with the previously cut caps.

Only the tomatoes are covered, and the halves of the pepper, eggplant and zucchini can either be left open, or you can spread tomato circles or slices of previously removed vegetable pulp, cut into cubes and sprinkle it all with grated cheese. To your taste.

Then place the baking sheet in a preheated oven and cook at about 200 degrees until a clear smell of baked vegetables appears in the kitchen.

The dish can be served both hot and chilled, pre-sprinkled with mayonnaise, ketchup, or a warm sauce made from sour cream, tomatoes, pepper and salt.

Before pouring sauces, be sure to try the baked fruit "/>

The dish can be served both hot and chilled, pre-sprinkled with mayonnaise, ketchup, or a warm sauce made from sour cream, tomatoes, pepper and salt.

Before pouring in the sauces, be sure to try the baked fruit - you may want to preserve the true, pure flavor of the dish, which of course will change when combined with the sauce.

Sprinkle the prepared vegetables with herbs on top.

Vegetables can be filled with grilled or boiled minced meat with fresh vegetables; vegetarian filling - minced rice, corn, peas, cheese or feta cheese and previously cut vegetables. Each housewife, having examined her stocks, will definitely find a delicious combination of products for the filling.