8 Kohlrabi
2 large green peppers
tomato sauce ( 1 can of 2 lb or 1 Kg.)
2 pounds of ground beef
1 cup of uncooked rice
2 large onions, finely chopped (optional) I don’t use it
3 teaspoons of salt
1 level teaspoon of pepper
6-7 stalks of fresh parsely, chopped (using 2-3 inches of the stems as well)
How to Prepare:
Gather the vegetables you planned for this dish and do a "test run" before cooking so you are sure that they will fit in the pan.
In a baking pan approximately 16 x 14 (size used here), place vegetables comfortably close. Kohlrabys and smaller peppers should be placed standing on end; ( you can use zucchini, or only green peppers)
Choose vegetables based on your preference.
Wash the vegetables carefully and then peal, the kohlrabys that is (not the peppers).
With a paring knife, cut the caps off the tops of vegetables and set aside, take a spoon, and scoop out the pulp (see photo).
Place chopped kohlraby pulp in a large bowl . Take the ground beef, onions, rice, 1 teaspoon of salt, pepper, and chopped parsley, mix by hand until well blended.
Tip: The filling should be the texture of thik sauce - not liquid.
(See how to scoop and stuff with photo.)
Preheat stove to 175°C (325°F )
With a spoon, carefully fill each of the vegetables very loosely with the meat and rice mixture. Cover with caps or leave it open. Place in the pan, add the tomato sauce and kohlraby pulp. Cover the pan.
Cook at 175°C for one hour .
Ready to serve !!
