Vegetable Stuffed Shells

Vegetable Stuffed Shells


  • 200 g spelt flour
  • 50 g rye flour
  • pinch of sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon pork fat
  • 100 ml water
  • sesame
  • parsley

For filling:

  • 1 small zucchini
  • 3 peppers
  • sea salt
  • pepper
  • chopped parsley
  • allowed oil for frying


Mix two types of flour, add salt, baking powder and full tablespoon of pork fat. Pour a little water enough to knead smooth dough. Cover with kitchen towel and leave to rest for 15 minutes. Remove the stems and the ribs from the peppers and longitudinally cut into quarters and cut zucchini into thin slices. Fry vegetables on a little oil on a grill pan and then chop them. Spice with salt, pepper and chopped parsley. Stretch the dough on a working surface sprinkled with flour and using bigger mold pull out circles from the dough. In the middle of the each circle put teaspoon of prepared filling, the ends of the dough cover with cold water and then fold them in half. Press the ends with fork to keep filling inside. Arrange your shells on a baking paper, grease with the mixture of oil and water and sprinkle with sesame. Bake in preheated oven on 200 degrees about 20 to 25 minutes.

Vegetable Stuffed Shells

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