Hashwe (Arabian Stuffed Vegetables)

"Posted for ZWT6. If you can't get lamb subbing with more ground beef would work."
 
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Ready In:
50mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • In a 2-quart covered saucepan bring 2 cups of water to boil. Add the rice, return to the boil, cover, and turn off the heat. Let stand for 5 minutes. Drain and cool before proceeding with the recipe.
  • Mix cooked rice thoroughly with the stuffing ingredients.
  • Melt butter in skillet over medium high heat and saute garlic for a few minutes.
  • Add meat with spices and cook until browned.
  • Fill the vegetables loosely with the rice and meat mixture. The rice will expand during cooking, so do not pack; leave room at the top or the sides.
  • Arrange the vegetables in a covered, deep skillet.
  • Simmer, covered, along with the water, tomato sauce, and lemon juice on low heat (30 minutes for bell peppers and zucchini; 20 minutes for tomatoes).
  • Check sauce levels occasionally to see that it is not evaporating. If it gets low, add more hot water, tomato sauce and lemon as necessary.

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Reviews

  1. Susie D
    I like the flavors in the recipe and the recipe would lend well to additions. I elected to use very lean ground beef & stuff green peppers. Once cooked the filling is very loose. I think next time I might mix with the raw meat & bake so things held together more like a stuffed pepper. I sprinkled the top of the peppers with Penzey's BBQ 3000 seasoning and thought it added a nice touch. Thank you for sharing the recipe! Made for ZWT6~ NA*ME
     
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