Stuffed Vegetables with Meat and Rice

Elena Butuc

This recipe was automatically translated from Romanian. View original here

In fact, I was starting to make stuffed cabbage, but because I had the time and the mood, and I was in that good mood to sit in the kitchen, along the way I kept changing my plans and a super delicious and special food came out. At first I said to bake them in the pan, without water, then I wanted to fill not only peppers, but also tomatoes, zucchini, eggplant - and as a last step I seasoned them with a delicious tomato sauce, plus garlic and parsley.

What can I say, I am proud of this recipe, I will definitely repeat it - I had only one problem - my guests wanted to taste every vegetable, and because they were all delicious they ate a lot.

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Ingredients

Metric US

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Minced chicken meat

1 kg

or any meat you have and like - but not fat

●

Rice

1 cup

●

White onion

2 pieces

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Carrots

2 pieces

●

Bell pepper

7 pieces

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Zucchini

2 pieces

●

Eggplant

2 pieces

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Tomatoes

3 pieces

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Sunflower oil

100 ml

●

Salt

2 tsp

to taste

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Tomato paste

2 tbsp

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Pepper

0.25 tsp

●

Paprika

2 tsp

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Fresh parsley

2 bunches

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Garlic cloves

10 pieces

Step by step

Stuffed Vegetables with Meat and Rice - Step 1

Place the minced chicken in a bowl in which the vegetable filling will be made.

Wash and chop 1 bunch of parsley, add it to the meat.

Stuffed Vegetables with Meat and Rice - Step 2

Onions and carrots are cleaned, washed. Then sauté a finely chopped onion plus grated carrots in a little oil. Don't let them brown too much, just soften them.

Add this onion and carrot mixture over the minced meat.

Stuffed Vegetables with Meat and Rice - Step 3

Then follow the well-washed rice, 1 teaspoon of salt, pepper, paprika and mix everything.

This will be the filling.

Stuffed Vegetables with Meat and Rice - Step 4

Wash all vegetables for filling.

Remove the stalk and seeds from the peppers. Spoon the tomato pulp with a spoon - don't throw it away, we will use it in the sauce.

Zucchini and eggplant are cut into pieces about 2-3 cm thick and hollow in the middle, leaving a little at the bottom for the base.

Grease with a little oil a deeper baking tray (I used one about 40x20) and arrange the vegetables as close as possible - if it is not filled and you still have the filling you can add more vegetables than in the recipe.

Stuffed Vegetables with Meat and Rice - Step 5

Fill the vegetables with meat.

Stuffed Vegetables with Meat and Rice - Step 6

Now we prepare the tomato sauce - in a frying pan, fry 1 finely chopped onion in a little oil.

When it is soft and a little browner, add the finely chopped tomato pulp. Let everything boil for 5-10 minutes on low heat.

Stuffed Vegetables with Meat and Rice - Step 7

Then add the tomato paste, mix - if the composition is too thick add a little water - it should be like a more liquid cream. Season with salt and pepper and the sauce is ready.

Stuffed Vegetables with Meat and Rice - Step 8

Spread the sauce over all the vegetables with a spoon.

Prepare the garlic and parsley - just clean and wash them.

Stuffed Vegetables with Meat and Rice - Step 9

Cut the garlic into 2-3 pieces and distribute it over and next to the vegetables.

Put the parsley strands among the vegetables.

Stuffed Vegetables with Meat and Rice - Step 10

Cover the pan with foil and place in a preheated oven at 200 degrees - for about 1.30 -2 hours.

Stuffed Vegetables with Meat and Rice - Step 11

After about an hour and a half, put the foil aside, take a little of the filling to see if the rice has been made, then you can leave them in the oven for another 10 minutes without the foil.