Pranzo pronto con una sola teglia! Peperoni ripieni, melanzane e patate novelle al forno

Just one pan and lunch is served! 😊 Today I'm making a complete and flavorful dish with meat-stuffed peppers, eggplant, and new potatoes, all baked together in the oven. The filling has a touch that really makes the difference: lemon zest, finely chopped onion, and my little trick of adding two tablespoons of water, which makes the meat softer and juicier during cooking. I made it first thing in the morning, and by lunchtime, everything was ready and at the perfect temperature: a practical solution for those who want to eat well without having to cook at the last minute. Let me know in the comments if you try this pan and what your favorite fillings are! Ingredients Makes 10 stuffed peppers 10 small peppers 500 g ground beef 1 egg 1 slice of bread 50 g grated Parmigiano-Reggiano 1 finely chopped onion Grated zest of 1 lemon Chopped basil 2 tablespoons water Extra virgin olive oil Salt To finish the pan White eggplant New potatoes 2 garlic cloves Rosemary Extra virgin olive oil Salt Method Soak the bread in a little water, then squeeze it well. Combine it in a bowl with the ground beef, Parmesan, egg, finely chopped onion, basil, lemon zest, and 2 tablespoons of water, which will make the filling softer and juicier during cooking. Season with salt and mix until smooth. Cut the tops off the peppers, remove the seeds and internal membranes, lightly salt the insides, and stuff them without pressing the filling down too tightly. If you have any leftover mixture, shape them into small meatballs and place them in a baking dish. Wash the new potatoes, cut them in half, and season with oil, salt, garlic, and rosemary. Cut the white eggplants in half, score the flesh with a knife to create a grid, and season with oil and salt. Arrange the peppers, eggplant, and potatoes in the same baking dish, drizzle with oil, and bake in a preheated oven at 190°C (375°F) for 35-40 minutes, or until the vegetables are golden brown and the filling is cooked through. Let them cool for a few minutes before serving: this dish, prepared in the morning, is even better at lunchtime. Enjoy your meal! The products I use in the kitchen https://www.amazon.it/shop/nataliacat... Subscribe to my channel http://bit.ly/2E72pEx Follow me on INSTAGRAM http://bit.ly/2RYxtKp on FACEBOOK http://bit.ly/2thdHQ9 or on my BLOG http://bit.ly/2TIu4Rj My books 📖 🍪 HOMEMADE COOKIES https://amzn.eu/d/cuA8DiV 🧁 THE SMELL OF GOODNESS https://amzn.to/3SfraEk 🍝 BILL-SAVING RECIPES https://amzn.to/3YpQ7Nv 🎂 SWEETS FOR A THOUSAND OCCASIONS https://amzn.to/3bAefW9 🍕 MY HOMEMADE SAVORY PIES https://amzn.to/2FZ9yHz 🍰 HOMEMADE SWEETS https://amzn.to/2xzSYct For information and collaborations: [email protected] #nataliacattelani