Stuffed vegetables are a tasty way of using up good-quality leftovers, and provide an alternative to moussaka or shepherd’s pie.
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.
Spinach, cabbage and vine leaves can also be wrapped around the same mixture and baked.
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