Broccoli cut along with the stalk into several pieces. Put in a pot, fill with water, throw a Bay leaf a few peas of black pepper and a few sprigs of greenery. Put on the heat and cook for 7 minutes, not more. It is important that the broccoli remained "half-baked". Remove from heat, drain the water (the greens and not take out the Bay leaf!), throw inside a piece of butter, set aside, tightly closing lid and temporarily forget.

Drips on the pan a little vegetable oil, put back the meat, add fried onion and chopped greens. All good salt, pepper and stir. Put on a small fire and cover with a lid.

At this time, proceed to the processing of vegetables. Peppers cut in half lengthwise and clean. The tomatoes cut off the tops and remove the pulp to get "barrels" (don't leave a very thin wall, otherwise the tomatoes will spread in the oven). The same is for the eggplant to get "boats". Cleaned tomato and eggplant inside put it on a separate plate.

Pour the pulp of the vegetables in the pan, a little chopped her. There are three on a fine grater garlic. Evaporate all of about 3 minutes on high heat (so went the extra liquid).

Add the vegetable pulp to the meat stuffing and stir.

With the mixture stuff the vegetables and send in the oven at 200 degrees. Tip: because the stuffing into the vegetables ready and the vegetables raw, turn the oven mode heating only from the bottom.

Readiness check vegetables with the help of piercing them with a knife. Usually after 25 minutes, everything is ready. At this point, put forward a baking sheet and sprinkle the vegetables with grated cheese, then switched the oven in the mode "top-heat" and within 3 minutes it will be ready the cheese crust!

And finally, remember about broccoli is that all this time we have languished in the pan. Because of this, she was a smell of Bay leaf, butter, pepper and herbs. Spread it on a pan and lightly fry without oil.

Serve all together on a large plate, sprinkle with fresh herbs. Stuffed vegetables are, in this case, the main course and broccoli as a garnish. Goes perfectly with sour cream!