TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS
Steps:
- Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.
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Charlotte Nino
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious. I will definitely be making this again.
Rayden Seagrim
[email protected]This is a great recipe for a summer meal. The fresh vegetables are so flavorful.
Benji Hangula
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Carol Keddy
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The stuffed vegetables are so flavorful and impressive.
Ayan Abdirahman Ibrahim
[email protected]I made this dish with ground turkey instead of beef and it was still delicious. I also added some chopped spinach to the stuffing.
Perminas Motari
[email protected]This dish is a great way to use up leftover rice. It's also a healthy and delicious meal that the whole family will enjoy.
Belal Islami
[email protected]I'm not a big fan of zucchini, but I loved this dish! The stuffing was so flavorful and the vegetables were cooked perfectly. I will definitely be making this again.
Safdar Khan mazari
[email protected]This recipe is a keeper! It's easy to follow and the results are amazing. The stuffed vegetables are so flavorful and juicy. I highly recommend this recipe.
Michael Boshielo Boshielo Mike
[email protected]I made this dish for a dinner party and it was a huge hit! Everyone loved it. The only thing I would change next time is to use a little less salt.
M Nawaz Watto ji
[email protected]This dish was absolutely delicious! The combination of flavors was perfect, and the zucchini, tomatoes, and peppers were all cooked to perfection. I will definitely be making this again.