-
1
Knead the beef to make it supple.
-
2
Sprinkle with salt, pepper and 1 teaspoon of nutmeg.
-
3
Work in 3 tablespoons of oil, the matzo meal or bread crumbs, grated onion, and a few tablespoons water, working into a pliable ball.
-
4
Cover and refrigerate.
-
5
Cut zucchini and carrots crosswise into two- to three-inch cylinders, and tunnel out the centers with a sharp knife or apple or vegetable corer, leaving one end intact.
-
6
Halve potatoes and hollow out the centers.
-
7
Halve peppers and onions crosswise, removing pith and stems from peppers and inner rings from onions.
-
8
Fill vegetables with stuffing and set aside.
-
9
Preheat oven to 350 degrees.
-
10
Place a large Dutch oven over medium heat, and add remaining 4 tablespoons oil.
-
11
Add diced onions and saute until translucent.
-
12
Add tomatoes, beef broth, sugar, turmeric, cinnamon, and remaining 1 1/2 teaspoons nutmeg.
-
13
Simmer uncovered for 5 minutes.
-
14
Add stuffed vegetables, meat side up, spooning sauce on top.
-
15
Layer vegetables if necessary.
-
16
Bring to simmer, cover and transfer to oven.
-
17
Bake 2 hours.
-
18
Serve immediately or refrigerate, then remove fat from surface and reheat over low heat until bubbling.
-
19
Carefully remove each stuffed vegetable with a large spoon, serving two to three per person.
-
20
If desired, serve with rice.
