Baked Stuffed Vegetables

Name: Baked Stuffed Vegetables
Yield: Serves 4
Ingredients: 8 oz / 230 g cooked lamb, minced or diced; 12 oz / 340 g cooked bulgar wheat; 2 oz / 60 g finely chopped onion; 2 oz / 60 g lightly toasted pinenuts or flaked almonds; 2 oz / 60 g lightly toasted pinenuts or flaked almonds; 2 oz / 60 g raisins or chopped apricots (optional); finely chopped mint; good pinch of ground coriander; salt; freshly ground black pepper; 1–2 tbsp extra virgin olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Stuffed vegetables are a tasty way of using up good-quality leftovers, and provide an alternative to moussaka or shepherd’s pie.

Ingredients

8 oz / 230 g cooked lamb, minced or diced
12 oz / 340

Main course

Method

Mix the ingredients together, and spoon into your chosen hollowed vegetable. Place in an oiled roasting tin or ovenproof dish, cover with foil and cook in the top half of a preheated oven at 180°C / 350°F / Mark 4 until the vegetables are tender.