Sunday, April 14, 2013

Stuffed Vegetables (With Rice and Ground Meat)

This Stuffed Vegetables (with Rice and Ground Meat) one of the most popular dishes prepared in Middle Eastern, also you can stuff any combination of vegetables you want, even cabbage leaves. This stuffed vegetables dish is very delicious, gourmet and very healthy.




Stuffed Vegetables (with Rice and Ground Meat) Recipe:
Ingredients (Serving 3 people):
6 small zucchinis
6 small carrots
1 large pepper (You can stuff any combination of vegetables you want, even cabbage leaves)
100g of rice
150g of ground meat or minced meat (you can use any type of meat)
250ml of tomato juice
50g of parsley
1 teaspoon of cumin
1 teaspoon of black pepper (If you like it spicy; you can add a pinch of red pepper)
1 teaspoon of salt
1 teaspoon of ginger
1 teaspoon of saffron
A few drops of olive oil depending on your taste

How to Make the Stuffed Vegetables (with Rice and Ground Meat) Recipe.
First: Preheat the oven to 170C°/388F°
Cooking time is 45 minutes.

To make the stuffing:

In a large bowl; put the ground meat, rice, a touch of parsley and a pinch of spices, then mix them well

To prepare the vegetables to be stuffed:
  • To prepare the pepper, just slice the tops off. Save the caps; pull out the seeds inside and throw them away.
  • To hollow out the zucchini and carrots, slice them in half (Not lengthwise) so that they’re a workable length (unless your zucchini and carrots are very small to start with). Then, with a small paring knife, start slicing cones into the cut ends. First you remove a small cone, then you go a little deeper, and eventually you can twist the knife around the inside of the zucchini and carrots to remove the flesh all the way at the end and to insure you have enough space to fill. You don’t have to remove the stem, but save the insides to put into the pan.



To stuff and bake the vegetables:

Spoon the stuffing into the hollowed vegetables. You don’t want to pack it, since the rice will expand, but you can fill it pretty much to the top.
Arrange the vegetables in the baking dish; add the tomato juice, a touch of parsley and a touch of spices.

The Stuffed Vegetables (with Rice and Ground Meat) Recipe served warm.