Stuffed Zucchini and Peppers (Turkish Style)

Time

Prep 20 min · Cook 40 min · 60 min total

Difficulty

medium

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

   40 min
5. 5

   Garnish with remaining chopped parsley and serve with yogurt.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.