Rondini filled with turkey breast

Name: Rondini filled with turkey breast
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 green Rondini (pumpkin plant); 1/2 bunch Spring onion; 2 Garlic cloves; 1 mild peppers; 5 Stem(s) Thyme; 1 can(s) (425 ml) Kidney beans; 300 g Turkey Breast; 2 TABLESPOONS Oil; 2 TABLESPOONS Tomato paste; 1/2 TEASPOON Sweet peppers; 150 ml Vegetable broth

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 green Rondini (pumpkin plant)
1/2 bunch Spring onion
2 Garlic cloves
1 mild peppers
5 Stem(s) Thyme
1 can(s) (425 ml) Kidney beans
300 g Turkey Breast
2 TABLESPOONS Oil
2 TABLESPOONS Tomato paste
1/2 TEASPOON Sweet peppers
150 ml Vegetable broth

Directions

1
Wash and drain the Rondini, cut off the upper quarter with the stem base. Hollow out the fruit with a spoon. Clean, wash, drain and cut the spring onions into rings. Peel garlic and cut into small cubes. Wash, drain and dice the pepperoni. Thyme wash, dry dab us, except for something to garnish, pluck leaves from the stems and chop roughly. Drain the kidney beans
2
Wash the turkey breast, dab dry and cut into cubes. Heat the oil in a pan, fry the turkey breast for approx. 3 minutes while turning it, remove it. Add garlic, pepperoni and spring onions to the pan and fry for approx. 3 minutes. Add tomato paste and paprika powder and fry for about 2 minutes. Add beans and stock and bring to the boil briefly. Stir in chopped thyme and turkey breast
3
Put the Rondini in a casserole dish. Pour the filling into the Rondini and bake in the preheated oven (electric: 175 °C/ convection: 150 °C/ gas: see manufacturer) on the middle shelf for approx. 30 minutes
4
Place the rondini on a plate, garnish with thyme and serve
5
Waiting time approx. 30 minutes