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Stuffed Vegetables Recipes

Stuffed Vegetables recipes

 

Stuffed zucchini, eggplant, pumpkin, bell pepper or potato is a common recipe that these vegetables can be stuffed with a mixture that varies from a country to another then it is being cooked in a liquid that differs from a country to another also. This recipe is well known in Syria. It is also being cooked in Lebanon, Turkey, Jordon, Palestine, Egypt and Libya. This meal is usually served hot as a main dish. In Syria, mint and garlic are added to the dish for a better taste.

The vegetable is being voided with the voiding tool and the seeds are being extruded in case of eggplant, zucchini or pumpkin. After that, the mixture fills the voids in the vegetables then the stuffed vegetables are being put in a pot with some tomatoes, tomato juice or grapes juice then a cylindrical piece of mud is being put to avoid the vegetables from being flooded during cooking.

The mixture varies from a place to another, but all of them consist of bulgur and rice, but the rest of additions are different. The rice mixture consists of tomatoes or tomato juice with minced meat, salt and pepper. The rice mixture can have tomatoes, pepper, chickpeas, spices and minced meat, but the bulgur monopoly the eggplant since it gives the stuffed eggplants a special taste.

Stuffed Eggplant recipe

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 2
Origin: Arabian

Ingredients:

  • 1 kg. eggplant, long white or dark
    300 g. rice
    500 g. tomatoes
    2 large onions
    1 pack of parsley
    1 pack of coriander
    1 pack of dill
    1 chili pepper
    50 g. corn oil
    20 g. ghee
    ½ cube chicken broth
    1 tbsp. tomato paste
    salt (optional)
    1 tbsp. black pepper
    1 tbsp. meat spices or chicken (based on preference)
    1 tsp. dried mint

Preparation:

  1. Scoop out the inner part of eggplant. Wash the rice with water.
  2. Cut the onions using a blender then cut the tomatoes into cubes.
  3. Mince the chili pepper with a knife then cut the parsley, coriander and dill into small pieces using a knife.
  4. In a large pot, fry the onion in oil or ghee for some time then add tomatoes, paste, chili pepper, salt and pepper, spices and dried mint to the onions and stir the mixture well.
  5. Cover the pot and leave over low heat for 5 minutes.
  6. Take the mixture off heat, add the minced vegetables to it and stir well then add the rice to the pot and leave the whole for about 20 minutes.
  7. Stuff the eggplants with the rice mixture then put them in a pot.
  8. Boil 1 cup of water with ½ cube of chicken broth. Add to the stuffed eggplants in the pot.
  9. Put the pot over high heat until the water boils for 5 minutes then cover the pot and leave over low heat for about 30 minutes.
  10. Take the pot off heat. Move the eggplants into the serving plate.

Suggestions:

  • Serve hot with meat or chicken.
  • Decide whether to use meat or chicken spices based on what would be served with the eggplants.
  • The white eggplants with a purple strip is preferred.

Nutritional values:

The salt is not counted.

Servings: 2
Each serving contains:

Calories: 1037
Fats (g.): 38
Saturated fats (g.): 7
Cholesterol (mg.): 0
Carbohydrates (g.): 163
Protein (g.): 18

Stuffed Zucchini recipe

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 2
Origin: Arabian

Ingredients:

  • 1 kg. Zucchini
    300 g. rice
    500 g. tomatoes
    2 large onions
    1 pack of parsley
    1 pack of coriander
    1 pack of dill
    1 chili pepper
    50 g. corn oil
    20 g. ghee
    ½ cube chicken broth
    1 tbsp. tomato paste
    salt (optional)
    1 tbsp. black pepper
    1 tbsp. meat spices or chicken (based on preference)
    1 tsp. dried mint

Preparation:

  1. Scoop out the inner part of zucchini and wash the rice well.
  2. Cut the onions using a blender and cut the tomatoes into cubes.
  3. Mince the chili pepper using a knife and then cut the parsley, coriander and dill into small pieces using a knife.
  4. In a large pot, fry the onions in oil and ghee for some time then add tomatoes, paste, chili pepper, salt and pepper, spices and dried mint to the onions and mix well.
  5. Cover the pot and leave over low heat for 5 minutes.
  6. Take the pot off heat then add the minced vegetable to it and mix all well then add the rice to the pot and leave over heat for about 20 minutes.
  7. Put the zucchini’s core in a pot and set aside.
  8. Stuff the zucchini with the rice mixture and spread over the zucchini’s core.
  9. Boil a cup of water with ½ cube of chicken broth then add to the stuffed zucchini in the pot.
  10. Put the pot over high heat to boil the water for about 5 minutes then cover the pot and leave over low heat for about 30 minutes.
  11. Take the pot off heat. Move the stuffed zucchini to a serving plate. Serve hot!

Suggestions:

Serve hot with chicken or meat.

Decide the kind or spices, whether it was for meat or chicken, based on what would be served with the zucchini.

Nutritional Facts:

The salt is not included in the counting.

Servings: 2
Each serving contains:

Calories: 1022
Fats (g.): 39
Saturated fats (g.): 7
Cholesterol (mg.): 0
Carbohydrates (g.): 150
Proteins (g.): 27

Stuffed Pumpkin recipe

Preparation time: 60 minutes
Cooking time: 45 minutes
Difficulty: medium
Servings: 6

Nutritional facts:

Calories: 321
Fats: 18g
Saturated fats: 6g
Cholesterol: 43mg
Carbohydrates: 29g
Fibers: 2g
Protein: 12g

Ingredients:

1 kg. Pumpkin
300 g. minced meat
2 cups rice, short grain (washed and soaked for ½ hour)
5 tbsp. vegetable oil
1 tsp. black pepper
1 tsp. raw spices
2 garlic cloves, minced
5 tbsp. tomato juice

Preparation:

  1. To make the stuffing mixture: Add 2 tbsp. of vegetable oil, spices, salt and pepper to the rice and stir. Add the minced meat and stir again.
  2. For stuffing the pumpkin: Wash the pumpkins and void it then stuff them with the stuffing mixture and repeat that method for all pumpkins.
  3. In a pot over heat, put the stuffed pumpkins then add the tomato juice and garlic then sank it with water. Add salt and stir slightly then leave over heat to be well cooked.

Stuffed bell peppers

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 2
Origin: Arabian

Ingredients:

  • 1 kg. bell peppers, green or colorful
    300 g. rice
    500 g. tomatoes
    2 large onions
    1 pack of parsley
    1 pack of coriander
    1 pack of dill
    1 chili pepper
    50 g. corn oil
    20 g. ghee
    ½ cube chicken broth
    1 tbsp. tomato paste
    salt (optional)
    1 tbsp. black pepper
    1 tbsp. meat spices or chicken (based on preference)
    1 tsp. dried mint

Preparation:

  1. Clean the bell peppers from inside and prepare for stuffing. Wash the rice well with water.
  2. Cut the onions in a blender well then cut the tomatoes into small cubes.
  3. Mince the chili pepper with knife then cut the parsley, coriander and dill into small pieces using a knife.
  4. In a large pot, fry the onions in oil and ghee for some time then add the tomatoes, paste, chili pepper, salt and pepper, spices and dried mint to the onion and stir the mixture well.
  5. Cover the pot and leave over low heat for about 5 minutes.
  6. Take the mixture off heat then add the minced vegetables to the mixture and stir well then add the rice to the pot. Leave for about 20 minutes.
  7. Stuff the bell peppers with the rice mixture then put in a pot.
  8. Boil a cup of water with ½ cube of chicken broth then put over the stuffed bell peppers in the pot.
  9. Put the pot over high heat, so the water boils for about 5 minutes then cover the pot and let it be cooked over low heat for about 30 minutes.
  10. Take the pot off heat and move to a serving plate. Serve hot!

Suggestions:

Serve hot with chicken or meat
Decide using meat or chicken spices based on what would be served with it.

Nutritional facts:

The salt is not counted.

Servings: 2
Each serving contains:

Calories: 1017
Fats (g.): 38
Saturated fats (g.): 7
Cholesterol (mg.): 0
Carbohydrates (g.) 158
Proteins (g.): 17

Stuffed tomatoes recipe
Stuffed tomatoes recipe

Stuffed tomatoes recipe

Preparation time: 20 minutes
Cooking time: 35 minutes
Servings: 3
Origin: Arabian

Ingredients:

2 kg. medium tomatoes
300 g. rice
500 g. tomatoes, for stuffing
2 large onions
1 pack of parsley
1 pack of coriander
1 pack of dill
1 chili pepper
50 g. corn oil
20 g. ghee
½ cube chicken broth
1 tbsp. tomato paste
salt (as preference)
1 tbsp. black pepper
1 tbsp. meat or chicken spices
1 tsp. dried mint

Preparation:

  1. Wash the tomatoes and void it for stuffing. Wash the rice well with water.
  2. Cut the onion using a blender then cut the tomatoes into cubes.
  3. Mince the chili pepper using a knife then cut the parsley, coriander and dill into small pieces using a knife.
  4. In a large pot, fry the onions in ghee and oil for some time then add the tomatoes, paste, chili pepper, salt and pepper, spices and dried mint to the onions and stir the mixture well.
  5. Cover the pot and leave over low heat for about 5 minutes.
  6. Take the pot off heat then add the minced vegetables and stir the mixture well then add the rice and leave over heat for about 20 minutes.
  7. Stuff the tomatoes with the rice mixture then put in a pot.
  8. Boil a 1 cup of water with ½ cube of chicken broth then add to the stuffed tomatoes in the pot.
  9. Put the pot over high heat and bring the water to boil for about 5 minutes and cover the pot and leave for about 30 minutes.
  10. Take the pot off heat and move to a serving plate. Serve hot!

Suggestions:

Serve hot with meat or chicken
Decide the kind of spices, whether meat or chicken, based on the serving side with stuffed tomatoes.

Nutritional facts:

Salt is not counted.

Servings: 3
Each serving contains:

Calories: 731
Fats (g.): 26
Saturated fats (g.): 5
Cholesterol (mg.): 0
Carbohydrates (g.): 116
Proteins (g.): 15

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