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Egyptian Stuffed Vegetables
4 large red or green bell peppers with flat bottoms
6 large tomatoes, divided
2 cups water
3 fresh rosemary sprigs
3 fresh cilantro sprigs
3 fresh parsley sprigs
1 medium onion
3 garlic cloves
1 cup long-grain white rice, uncooked
1 pound lean ground beef or lamb
1/3 cup pine nuts
kosher salt to taste
freshly ground black pepper to taste
1/3 cup olive oil
Preheat oven to 400 degrees.
Slice 1/2 inch off the top of 4 of the tomatoes and all of the peppers. Hollow the tomatoes with a melon baller or tablespoon and reserve the fleshy insides and seeds in a bowl. To hollow the peppers, begin scooping out the seeds and membranes in a similar fashion, discarding the seeds. Set aside the tomatoes, peppers and their tops.
Meanwhile, put the water in a small pot and bring to a boil. Chop rosemary, cilantro and parsley leaves and set aside. Dice the onion
and chop garlic and set aside. Pour rice into boiling water, stir, reduce heat to low, cover and cook until all the water is absorbed, about 20 minutes. Set aside to cool.
Chop remaining 2 tomatoes. Heat a medium skillet over low heat. Add chopped tomatoes, reserved tomato seeds and membranes. Add onion and garlic and cook, stirring, about 5 minutes. Add ground beef and cook, stirring, until no longer pink, about 5 minutes. Remove from heat and let cool.
In a large mixing bowl, combine cooked rice, cooked meat mixture, pine nuts and chopped herbs. Mix with hands. If the mixture seems a little dry, add a bit of water or tomato juice. Spoon stuffing into hollowed tomatoes and peppers; place reserved tops on as lids.
Place oil and vegetables in a 11 by 9 by 2 inch baking dish. Bake about 30 minutes. Transfer to individual serving plates and serve immediately.
Serves 6.
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Egyptian Stuffed Vegetables
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Category: Recipes
Prep Time: Cook Time: Total Time:
Egyptian Stuffed Vegetables
4 large red or green bell peppers with flat bottoms
6 large tomatoes, divided
2 cups water
3 fresh rosemary sprigs
3 fresh cilantro sprigs
3 fresh parsley sprigs
1 medium onion
3 garlic cloves
1 cup long-grain white rice, uncooked
1 pound lean ground beef or lamb
1/3 cup pine nuts
kosher salt to taste
freshly ground black pepper to taste
1/3 cup olive oil
Preheat oven to 400 degrees.
Slice 1/2 inch off the top of 4 of the tomatoes and all of the peppers. Hollow the tomatoes with a melon baller or tablespoon and reserve the fleshy insides and seeds in a bowl. To hollow the peppers, begin scooping out the seeds and membranes in a similar fashion, discarding the seeds. Set aside the tomatoes, peppers and their tops.
Meanwhile, put the water in a small pot and bring to a boil. Chop rosemary, cilantro and parsley leaves and set aside. Dice the onion
and chop garlic and set aside. Pour rice into boiling water, stir, reduce heat to low, cover and cook until all the water is absorbed, about 20 minutes. Set aside to cool.
Chop remaining 2 tomatoes. Heat a medium skillet over low heat. Add chopped tomatoes, reserved tomato seeds and membranes. Add onion and garlic and cook, stirring, about 5 minutes. Add ground beef and cook, stirring, until no longer pink, about 5 minutes. Remove from heat and let cool.
In a large mixing bowl, combine cooked rice, cooked meat mixture, pine nuts and chopped herbs. Mix with hands. If the mixture seems a little dry, add a bit of water or tomato juice. Spoon stuffing into hollowed tomatoes and peppers; place reserved tops on as lids.
Place oil and vegetables in a 11 by 9 by 2 inch baking dish. Bake about 30 minutes. Transfer to individual serving plates and serve immediately.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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