Stuffed Vegetables - Rice and Meat - الخضروات المحشوة بالأرز واللحوم

ground meat

🥗Healthier: chopped mushrooms

💰Cheaper: cooked lentils

Mushrooms provide a savory flavor while lentils are budget-friendly and nutritious.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur wheat

Quinoa is a protein-rich alternative, while bulgur is economical and easy to prepare.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds are lower in cost and provide a similar crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is a budget-friendly alternative.

Core the zucchini and eggplants, and hollow out the bell peppers using an apple corer.

Grate garlic and finely chop dill and parsley.

Chop tomatoes, keeping the seeds and pulp for added flavor.

In a bowl, combine 2 cups of rice, chopped tomatoes, parsley, dill, 1 pound of minced beef, grated garlic, mixed spices, dried mint, lemon juice, tomato paste, olive oil, salt, and pepper. Mix well until incorporated.

Stuff the hollowed vegetables with the mixture, ensuring not to pack them too tightly.

Place the stuffed vegetables in a pot. If there's space, add potatoes to prevent them from moving.

Add beef stock or vegetable stock and any remaining rice on top.

Cover the pot and cook on medium heat for about 40 minutes.

After 40 minutes, turn off the heat and let them cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level: