Turkish Herbed Beef And Rice Stuffed Zucchini, Toma

Name: Turkish Herbed Beef And Rice Stuffed Zucchini, Tomatoes, Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR TOMATOES AND FILLING; 8 medium (5- to 6-oz) tomatoes, left whole, plus 1 large (1/2-lb) tomato, chopped; 3 medium onions, chopped; 3 tablespoons olive oil; 3/4 cup white rice (preferably medium- or short-grain); 1 1/2 cups water; 1 1/2 lb ground beef (preferably 80 to 85 percent lean); 3 tablespoons chopped dill; 3 tablespoons chopped parsley; 2 tablespoons chopped mint; FOR ZUCCHINI AND PEPPERS; 6 (1/2-lb) zucchini; 6 (5- to 7-oz) green bell peppers; FOR BAKING STUFFED VEGETABLES; 3 tablespoons tomato paste; 2 cups water; 2 tablespoons olive oil; 1 tablespoon sugar; 1 tablespoon lemon juice

Servings: persons

FOR TOMATOES AND FILLING
8 medium (5- to 6-oz) tomatoes, left whole, plus 1 large (1/2-lb) tomato, chopped
3 medium onions, chopped
3 tablespoons olive oil
3/4 cup white rice (preferably medium- or short-grain)
1 1/2 cups water
1 1/2 lb ground beef (preferably 80 to 85 percent lean)
3 tablespoons chopped dill
3 tablespoons chopped parsley
2 tablespoons chopped mint
FOR ZUCCHINI AND PEPPERS
6 (1/2-lb) zucchini
6 (5- to 7-oz) green bell peppers
FOR BAKING STUFFED VEGETABLES
3 tablespoons tomato paste
2 cups water
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon lemon juice

1
Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.)
2
Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min.
3
Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min.
4
Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth.
5
Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom.
6
Cut tops off peppers, reserve and hollow.
7
Preheat oven to 400u00b0F with rack in middle.
8
Fill veggies.
9
Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min.
10
Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140u00b0F.
11
Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.

869

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR TOMATOES AND FILLING, 8 medium (5- to 6-oz) tomatoes, left whole, plus 1 large (1/2-lb) tomato, chopped, 3 medium onions, chopped, 3 tablespoons olive oil, and more.

Yes, Turkish Herbed Beef And Rice Stuffed Zucchini, Tomatoes, Peppers falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkish Herbed Beef And Rice Stuffed Zucchini, Tomatoes, Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions