Middle Eastern Stuffed Vegetables 4-Ways

Ingredients (Serves 8)

4 zucchinis

3 tomatoes

3 bell peppers

4 baby eggplants

Filling

½ large onion

1 lb. ground beef

1 cup rice

½ cup parsley

¼ cup mint, optional (has a strong flavor)

2 teaspoons baharat

1 chopped tomato

1 tablespoon salt

½ teaspoon black pepper

Sauce

4 tablespoons tomato paste

3 cloves garlic, crushed

3 cups water

1 teaspoon Salt

¼ teaspoon black pepper

Preparation

1. Cut your veggies! Use a corer for the zucchini and eggplant.  You can get a zucchini corer here: http://amzn.to/2uEyMWB

2. Mix the filling ingredients in a bowl. You can get baharat spice mix here: (kosher): http://amzn.to/2ubFym2

3. Stuff your veggies! Don’t pack it in tightly, just make sure it’s filled all the way. You can tap the bottom of the veggies against the counter to fill the gaps. Leave ¼ inch of space at the top because the rice expands while it cooks.

4. Place the veggies into a large pot with the open parts facing upwards.

5. In a separate bowl, mix the tomato paste, garlic, water, salt and pepper.

6. Pour the sauce over the veggies. Cover and simmer for 1 hour.