Howdy guys and welcome to Monkey kitchen! Today I’m playing some good old Gipsy Kings as a background music to create an authentic sweaty and Southern European feeling. How’s it working for you?
These fellows ain’t again nothing so innovative but they’re delicious and more than just steamed veggies for a change. And sort of nice looking if you’ve got guests coming up for sum paleo dinner. You may fill them with just some fried veggies or even the fish combination I posted couple of days ago (smoked fish, eggs and coconut milk) but these minced meat ones are probably the most traditional. So get your pumpkins ready! You may use zucchinis, bell peppers, tomatoes and/or eggplant like I did but sure it’s possible to fill, say, …something else as well? A piece of sausage? 😀
[After they’ve been to oven they are not THIS nice looking. But you wouldn’t be either.]
- bell peppers, eggplant, zucchini, pumpkin, tomatoes (whatever is easy to fill)
- minced meat
- salt, cinnamon, Indian spice
- ketchup, Tabasco (hot sauce)
Set the oven for about 220 degrees. Cut the veggies that you’re going to fill: you may do it lengthwise (eggplant, zucchini, bell pepper) or just take the “hat” off (tomato, bell pepper, zucchini, eggplant). Scrape out the veggie meat. Chop onion and fry in butter on a pan. Add chopped mushrooms and then the veggie meat you scraped out. Finally add minced meat (I used organic pork) and season with salt and other spices according to your taste. I used Indian spice, a little cinnamon, some ketchup to bring sweetness and some Tabasco (smoked chipotle) to bring fire.
Fill the open cut veggies and transfer into oven. If you want some kind of crust and don’t use dairy I’d suggest either my “cheesy crust” aka combined coconut flour and nutritional yeast OR some chopped/crushed almonds. I absolutely love oven roasted almonds and they go so well together with this a bit spicy meat filling.
[Before the oven, still RAW!]
Bake until the cup veggies are tender, maybe 40 minutes and there you go.