Stuffed Zucchini & Peppers (Turkish Style)

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, chopped dill, mint, and half of the chopped parsley, olive oil, salt and pepper in a bowl.
  • Wash the zucchinis and cut them into two, then scoop out their pulp with a small spoon and set aside. The walls of zucchinis shouldn’t be too thick or too thin (about 1/4 inch). Wash the peppers, cut out the stems, and remove seeds. Sprinkle a pinch of salt inside all of the veggies.
  • Stuff the vegetables with the meat mixture, being careful not to overfill since the rice and ground meat will expand as they cook. Place each stuffed vegetable upright in a large pot. Sprinkle the reserved zucchini pulp around pot. Add can of tomatoes.
  • Pour broth or water into pot until the vegetables are 50%-75% submerged. Bring to a boil and then reduce to low heat and simmer for about 40 minutes.
  • Garnish with remaining chopped parsley and serve with yogurt.
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