MIDDLE EASTERN STUFFED ZUCCHINI RECIPE
Middle Eastern stuffed zucchini recipe with a spiced rice and meat filling, cooked in red sauce. A must-try!
Provided by The Mediterranean Dish
Categories Entree
Time 1h10m
Number Of Ingredients 16
Steps:
- In a large bowl, combine the stuffing ingredients of rice, ground beef, shredded onion, fresh parsley, dill, diced tomatoes, water, olive oil, allspice, garlic powder, and salt and pepper. Mix by hand to combine.
- Now, remove the top of 3 tomatoes and remove the core to hollow out the tomatoes making room for the stuffing. Do this using a corer like this one.
- With a knife, remove the very top of the zucchini, then cut each zucchini in half to make shorter zucchini for stuffing. Now you need to hollow out the zucchini to make room for the stuffing.
- Insert your corer about 3/4 of the way into the zucchini, making sure not to poke the bottoms. Twist the corer and pull out the zucchini cores or hearts. Do this a few times, and gently scrape the sides of the zucchini until you have hollowed each out making room for the stuffing. You'll want to leave about 1/4 inch rim of zucchini.
- Lightly oil the bottom of a large deep cooking pan like this one. Slice the remaining tomato and spread over the bottom of the pan. Now add the onion slices and the cores or hearts of the zucchini. Sprinkle with a little salt and pepper.
- Now, using your hands, gently stuff the hollowed tomatoes with the rice stuffing. Then loosely stuff the zucchini with the rice stuffing about 3/4 of the way (do not over-stuff or crowd the rice stuffing in the zucchini or it will not cook well).
- Arrange the stuffed tomatoes in the center of the cooking pan, then add the stuffed zucchini (stuffed side up) around them. Tilt the zucchini a little, this helps them cook nicely through using less liquid.
- Now add the tomato sauce and water. Sprinkle lightly with salt and pepper.
- Place the pan on the stove and cook on medium-high heat until the liquid starts boiling. Turn the heat down, cover and simmer for for 50 minutes until the zucchini is tender and the rice stuffing is fully cooked.
- Transfer to a serving platter or individual bowls. Top with the sauce from the cooking pan. Enjoy!
Nutrition Facts : Calories 172 calories, Sugar 6.6 g, Sodium 154.7 mg, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Carbohydrate 23 g, Fiber 3.4 g, Protein 10.2 g, Cholesterol 17 mg
LEBANESE STUFFED ZUCCHINI (COOSA/KOOSA)
Zucchini cored and stuffed with meat and rice then cooked in tomato sauce. Holy smokes, this is truly Lebanese comfort food! Serve these with tabbouleh, fatayer and stuffed grape leaves.
Provided by Russ Neimy
Categories World Cuisine Recipes Middle Eastern Lebanese
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Cut one end off each zucchini. Use a small scoop to scoop the flesh from the zucchinis, leaving shells. Discard the flesh.
- Mix chopped round steak, rice, nutmeg, salt, and black pepper together in a bowl. Lightly stuff the steak mixture into the zucchinis, making sure to leave about 1 inch of space for the rice to expand; if you don't, the zucchini will burst which still tastes good but doesn't look as nice.
- Place the zucchinis in a large pot; add tomato soup and stewed tomatoes. Place a plate on top of the zucchinis to prevent them from bouncing around once the sauce is boiling.
- Bring the sauce to a boil, reduce heat to medium-low, and cook at a simmer until the rice is fully cooked, 30 to 45 minutes.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 46.6 g, Cholesterol 40.2 mg, Fat 7 g, Fiber 4.9 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 485.2 mg, Sugar 11.7 g
STUFFED BELL PEPPERS WITH LEBANESE SPICES
Steps:
- In a medium bowl, mix together ground sirloin, uncooked white rice, salt, pepper, and 3 of the grated garlic cloves. Stuff peppers equally with 1/4 of the mixture then place peppers in the bottom of a deep pot.
- In a large bowl, whisk together tomato juice, dried mint, lemon juice, and remaining 3 cloves of grated garlic. Pour mixture over the peppers, making sure that the peppers are covered with the liquid. (Add more tomato juice if needed.)
- Bring pot to a boil on high heat then reduce to low and cover with lid. Cook on low for 45 minutes or until peppers are tender and rice and meat is cooked through. Serve with Lebanese Laban Cucumber Yogurt Sauce.
Nutrition Facts : ServingSize 1 pepper, Calories 416 kcal, Carbohydrate 37 g, Protein 25 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 681 mg, Fiber 4 g, Sugar 12 g
LEBANESE ROASTED STUFFED ONIONS
These Lebanese Roasted Stuffed Onions are baked to perfection, until they're mellow and tender. Stuffed with a delicious herby and ground meat filling. Easy to make and so tasty!
Provided by Jaden Hair
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 14
Steps:
- The first step is to soak your rice in a bowl cool water. The rice will absorb some of the water -- we'll drain off the water in a later step.
- Fill a pot with water (enough to cover a whole onion by 1" and bring to a boil. Cut off the very top and bottom of each onion. Make a cut down one side of each of the onions, cutting into the center from top to bottom. This helps the onion layers cook evenly and make it easier to peel. Add the onions, and let them cook for 10 minutes or until the layers soften and separate easily.
- Drain the rice completely. In a large mixing bowl, add the drained rice, tomato paste, cinnamon, allspice, cumin, coriander, salt, pepper, cilantro or parsley and ground meat. Mix well.
- When the onions have finished cooking, remove and drain from the boiling water. Let cool and separate out the layers individually and place 1 heaping tablespoon of the filling, wrap onion around filling, but not too tightly to allow rice to expand during cooking.
- In a large, oven-safe saute pan over medium-high heat, swirl in the olive oil. When pan is hot, place the onions seam-side down. Let cook for 2 minutes until the bottoms have browned slightly. Add vinegar to the pan and sprinkle the tops of the onions with sugar. Cover the pan and turn the heat to low. Cook for 20 minutes or until the meat and rice are fully cooked, rotating the onions halfway during cooking.
Nutrition Facts : Calories 215 kcal, Carbohydrate 23 g, Protein 12 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 490 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
LEBANESE STUFFED GRAPE LEAVES
Provided by Food Network
Categories side-dish
Time 2h45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large mixing bowl, mix together the ground beef, rice, garlic powder, allspice, salt, pepper, and cinnamon, and set aside.
- Rinse grape leaves several times. If the leaves are small, leave them intact, but cut out the large center vein. If the leaves are large, cut them in half vertically, cutting out the large vein in the process. Place a small amount of the ground meat mixture at the end of each leaf. Roll up egg-roll style.
- Pour the oil into the bottom of a large Dutch oven. Lay the chops over the oil. Lay the tomato slices over the chops.
- Place the stuffed grape leaves seam-side down on top of the chops. Pack the leaves tightly and begin a second layer when necessary. Place whole garlic cloves randomly between the rolled leaves; plenty of garlic on each layer.
- When you are done stacking, pour the lemon juice over the leaves, and add water to the pot to about 2-inches above the rolled leaves. To prevent the leaves from unrolling during cooking, place a plate on top of the stack of leaves and place a heavy object on top of the plate.
- Simmer the leaves over low heat for about 2 hours.
- Invert the entire Dutch oven into a large platter with high sides (i.e. a 12-inch round cake pan). Or, remove the leaves from the pot with tongs. Serve rustic style, with plenty of Arabic bread on which to spread the garlic!
MOROCCAN SPICED LAMB STUFFED BELL PEPPERS
I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out.
Provided by FDADELKARIM
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Cut the tops of the peppers, remove the core & seeds.
- Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
- Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
- Brown lamb and garlic in a large skillet over medium heat.
- Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
- Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
- Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.
UNSTUFFED PEPPERS
This unstuffed peppers bowl is loaded with flavor and is a great well balanced meal. With all the flavors of stuffed peppers, but so much quicker to make!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Add the ground beef, green peppers, onions, garlic, oregano, salt and pepper. Cook until beef is browned, about 7-10 minutes.
- Add the tomato paste and saute until well combined and fragrant, about 2-3 minutes. Add the rice, diced tomatoes and water and stir to combine. Bring mixture to a boil, then reduce heat to low, cover and simmer for 20 minutes.
- Remove from heat but keep covered for an additional 5-10 minutes. Fluff the rice with a fork to separate.
- Serve in bowls garnished with shredded cheddar cheese and parsley.
Nutrition Facts : Calories 333 kcal, Carbohydrate 27 g, Protein 31 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 85 mg, Sodium 815 mg, Fiber 3 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
GREEK STYLE STUFFED PEPPERS RECIPE
You'll love these stuffed peppers, prepared Greek-style and stuffed with a perfectly seasoned meat mixture with rice and chickpeas and fresh herbs. You can prepare parts of this recipe ahead of time, and you can even freeze leftover stuffed peppers! Serve them as the main coarse or a side dish.
Provided by Suzy Karadsheh
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- In a medium heavy pot, heat 1 tbsp of extra virgin oil. Saute the chopped onions until golden. Now add the meat and cook over medium-high heat, stirring occasionally, until deeply browned. Season with salt, pepper, allspice, minced garlic (or garlic powder). Stir in the chickpeas and cook briefly.
- To the same pot, now add the parsley, rice (which had been soaked in water and drained), paprika, and tomato sauce. Stir to combine. Add the water and bring to a high simmer until the liquid has reduced by half. Then turn the heat to low, cover and cook for 20 minutes or until the rice is fully cooked and no longer hard nor too chewy. Taste and adjust seasoning to your liking.
- While the rice is cooking, heat a grill or indoor griddle or skillet over medium-high. Grill the bell peppers for 10-15 minutes, covered, and turning over as needed so that the peppers will soften and gain some color. Remove from heat and set aside to cool briefly.
- Preheat the oven to 350 degrees F.
- Assemble the bell peppers open-side up in a baking dish filled with 3/4 cup broth or water. Fill each of the bell peppers with the the cooked stuffing mixture of meat, rice and chickpeas.
- Cover the baking dish with foil (making sure the foil does not touch the stuffed peppers) and place the dish on the middle rack of your heated oven. Bake for 20-30 minutes.
- Remove from the oven and garnish with parsley, if you like, and serve.
- To serve stuffed peppers as a main dish Greek-style, add Tztaziki sauce and Greek salad for sides.
Nutrition Facts : Calories 281 calories, Sugar 7.7 g, Sodium 37.7 mg, Fat 4.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 44.4 g, Fiber 5.3 g, Protein 14.5 g, Cholesterol 22.6 mg
LEBANESE STUFFED PEPPERS
From Cooking Light. I love the flavors of allspice and cinnamon with savory dishes. This sounds so delicious.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe dish; cover with damp paper towels. Microwave at HIGH for 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoons black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover and bake at 400 degrees for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onions; saute for 8 minutes, stirring occasionally. Add garlic; saute for 30 seconds. Add 1/2 teaspoons black pepper, 1/4 cup broth, tomatoes and the next 4 ingredients (water-red pepper); bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
Nutrition Facts : Calories 279.3, Fat 11.4, SaturatedFat 3.9, Cholesterol 55.3, Sodium 362, Carbohydrate 23.5, Fiber 3.9, Sugar 6.8, Protein 20
VEGGIE STUFFED PEPPERS
These veggie stuffed peppers are full of colour and flavour for a satisfying vegetarian midweek meal - the perfect option if you're trying to eat less meat. Each serving provides 464 kcal, 16g protein, 37g carbohydrates (of which 17g sugars), 25g fat (of which 5.5g saturates), 14g fibre and 2.4g salt.
Provided by Hala El-Shafie
Categories Main course
Yield Serves 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Put the peppers on a large baking tray, cut side up. Roast for 20-25 minutes or until they start to blister. Remove from the oven and set aside.
- While the peppers are roasting, heat the oil in a large pan and cook the onions and garlic for about 5 minutes until softened but not browned.
- Add the mushrooms, courgette and tomatoes, together with the cayenne pepper, paprika, salt and pepper, and fry for 5 minutes until the mushrooms soften.
- Finally, add the mixed beans, black olives and sun-dried tomatoes. Stir well, reduce the heat to low, and simmer for about 5 minutes.
- Spoon the vegetable mixture into the roasted peppers, filling them generously. Sprinkle with mozzarella. Put the peppers back in the oven for 3-5 minutes, until the cheese starts to brown and melt.
- To serve, sprinkle the peppers with freshly chopped herbs.
Nutrition Facts : Calories 464kcal, Carbohydrate 37g, Fat 25g, Fiber 14g, Protein 16g, SaturatedFat 5.5g, Sugar 17g
More about "lebanese stuffed peppers food"
LEBANESE PEPPERS RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Total Time 1 hr 10 minsServings 4Calories 454 per serving
- Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.
- Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
- Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
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5/5 (1)Category Appetizer, Side Dish, SnackCuisine LebaneseEstimated Reading Time 7 mins
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- Make a slit down one side stopping just before the end. Sprinkle each eggplant with sea salt inside and out
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4.7/5 (7)Category Main CourseCuisine LebaneseTotal Time 2 hrs
- Heat up 1 tablespoon of vegetable oil in the pressure cooker. Add beef cubes and sprinkle 1 teaspoon of salt. Cook for 5 minutes on medium-high heat, until seared on all sides. Add about 5-6 cups of water, onion, salt, pepper, bay leaf and cloves. Seal the pressure cooker and cook on high heat. As soon as the pressure cooker begins to steam and whistle, lower the heat to medium and set a timer for 25 minutes. Once it is done, turn off the heat and let the steam escape naturally.
- Heat up a large pot of water. Prepare your cabbage by removing the outer loose or damaged leaves. Place the cabbage in the salted water. Let boil for 5 minutes until tender. Using a knife, cut around the core of the cabbage until it comes out fully. This will help the cabbage leaves loosen easier. One by one, remove the blanched cabbage leaves and place them in a colander.
- Wash the rice in cold water until the water runs clear. Combine the ground beef, washed rice, 7 spices, cinnamon, black pepper and 1 teaspoon of salt.
- Prepare to stuff the cabbage by laying out the cabbage leaves. Using a small knife, shave the thick rib in the middle of each leaf or cut out entirely. Cut the large cabbage leaves in half.
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From absolutenom.com
Cuisine Labanese, Middle EasternCategory MainServings 6Total Time 55 mins
- With your knife at an angle, cut a circle around the stem of the pepper and remove. Shave off any seeds, and clean he pepper. Reserve the pepper top as a lid for baking. Set peppers aside.
- In a bowl, combine rice, the queso fresca, half the chopped parsley, toasted pine nuts and butter in a bowl and stir to thoroughly combine
- Stuff the peppers with the rice mixture all the way to the top. I like to pack them pretty firmly and you should have plenty of filling. Replace pepper tops and put peppers in a casserole or roasting pan. Put in the oven and bake for 40 minutes.
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- In a large bowl, mix the ground beef, uncooked rice, allspice, crushed tomatoes, 1 tsp salt, and 1/2 tsp pepper. Fill peppers with mixture, leaving about 1/2 inch of space at the top.
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Ratings 53Category EntreeCuisine American, MediterraneanTotal Time 1 hr 15 mins
- Slice 1/2 inch from the tops of peppers and remove stems. Cut the core from the inside and remove any seeds. Place the hallowed peppers in a 9x13 inch baking dish with tops on and cook for 15 minutes; remove from oven and set aside
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From culinarycorner.org
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- Start by preparing the bulgur wheat. In a small pot over medium heat, combine the bulgur wheat with 1.5 cups of water and 1/2 teaspoon of salt. When it starts to boil, reduce the heat to low, cover the pot and cook for 10 minutes or until tender. Turn off the heat, fluff using a fork and set aside. (You can also follow bulgur package directions for how to prepare.)
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