Stuffed vegetables

When your food becomes a rainbow of colors 🌈

I have made dishes highlighting one stuffed vegetable at a time. But I thought why not combine them? It makes for a beautiful dish, full of colors and textures.

Stuffing:

• 1 lb minced beef

• 1 cup basmati rice

• 1 cup cilantro, minced

• 3 garlic cloves, minced

• 1 tsp paprika

• 1 tsp salt

• 1 tsp sumac

• Water

Sauce:

• 2 tbsp tomato paste

• 1 tbsp lemon

• 2 tbsp pomegranate syrup

• 1 tsp garlic powder

• 1 tsp paprika

• 2 tsp salt

• 1 + 1 cup water

Vegetables:

• 3 zucchinis, cut in thirds and cored

• 8 mini peppers, top cut and emptied

• 6 large mushroom, middle removed

• Oil

DIRECTIONS:

1. Preheat oven to 350 F. Prepare an enamelled cast iron pot with a drizzle of oil to coat the bottom.

2. In a mixing bowl, combine all stuffing ingredients. Mix until combined. If meat feels tough, add a little water to make it feel softer.

3. Fill all your vegetables. Place them in your dish.

4. Mix all your sauce ingredients, with one cup of water, in a small bowl. Pour over your vegetables. Add one more cup of water on top. Make sure your vegetables are submerged halfway.

5. Cover and bake for 90 minutes, and 45 extra minutes uncovered. Baste every 15 minutes.

For full video, click here.

Enjoy,

Guila