Zucchini stuffed with elk

You can replace the zucchini for this recipe with medium-sized young zucchini. This will not affect the quality and taste of the dish!

Ingredients

• 1 kilogram of elk minced meat with the addition of wild boar fat;
• 8 large zucchini;
• 2 bell peppers;
• 2 onions;
• 2 tomatoes;
• 1 cup rice
• 300 grams of cheese;
• 4 tablespoons sour cream;
• 50 milliliters of vegetable oil;
• 10 grams of parsley and dill;
• salt and pepper to taste.

Directions

1. Chop onions, tomatoes and bell peppers into small cubes. Rinse the zucchini, cut the ponytails, cut each lengthwise and remove some of the pulp with a tablespoon. Salt the blanks, leave to soak.
2. Chop the zucchini pulp, combine with the rest of the vegetables and minced meat, transfer to a saucepan, leave to simmer. When the meat is white, season the stew with pepper and salt. You can add some of your favorite spices.
3. See how much liquid is released - if there is a lot, then add some of the rice and leave to warm up at a low temperature so that the rice absorbs moisture. Boil the remaining cereals. If it turns out that there is almost no juice, just boil the rice and mix with the finished stew.
4. Fill the zucchini halves. Grate the cheese, combine with chopped herbs and sour cream, cover the meat filling.
5. Send to bake at 180 ° C for 50 minutes or a little longer. Focus on your own preferences. If you like well-fried food, take it out when a light brown crust forms. Or stop the process when the top of the filling is just starting to gild.
6. Serve the stuffed veggies with elk as a stand-alone dish with your favorite sauces.