Turkish Herbed Beef And Rice Stuffed Zucchini Tomatoes Peppers Recipes

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

Steps:

• Prepare the peppers. With a sharp paring knife, cut away the tops, then reach in and pull out the membranes and seeds.
• Toss the shredded zucchini with salt and let drain in a colander for 20 minutes. Take up handfuls of zucchini and squeeze out as much liquid as possible. Transfer to a medium bowl and add the garlic, mint, parsley or dill, and rice. Season with salt and pepper. Stir in 1/4 cup of the olive oil and let sit for 10 minutes.
• Meanwhile preheat the oven to 375 degrees. Oil a baking dish large enough to accommodate all of the peppers. Fill the peppers about 3/4 of the way full with the stuffing, and replace the caps. Place in the oiled baking dish. Mix together the tomato paste and water with the remaining olive oil and the lemon juice. Season to taste. Add to the baking dish. Cover the dish with foil. Place in the oven and bake 45 minutes to an hour, until the peppers are soft. Remove from the heat and allow to cool to room temperature, or serve hot. Remove the tops of the peppers and spoon the sauce in the baking dish over the rice before serving.

MIDDLE EASTERN STUFFED ZUCCHINI RECIPE

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!

ZUCCHINI STUFFED WITH RICE AND GROUND MEAT

Steps:

• Preheat the oven to 180 ° C preheat.
• Combine rice with 600 ml (approximately 2 1/2 cup) of salted water and bring to a boil, cook for about 20 minutes, simmering, or until rice is al dente. Drain well.
• Rinse zucchini, cut off stalks and halve lengthwise. Scoop out pulp with a teaspoon, leaving about 1 cm (approximately 1/2 inch) shells.
• Chop zucchini pulp finely. Peel garlic and onion, chop finely. Rinse and halve tomatoes, remove seeds and dice.
• Heat 4 tablespoons of olive oil in a pan and saute onion and garlic for a few minutes. Add meat and saute until crumbly on medium heat. Add rice and zucchini pulp, saute for 4-5 minutes and add tomatoes. Season with salt, pepper and thyme. Cook, stirring, for a few minutes.
• Arrange zucchini halves in an oiled baking dish and brush the insides with a little oil. Season with salt and pepper, stuff with meat mixture. Bake in preheated oven at 180°C (approximately 350°F) for about 25-30 minutes. Remove from oven and serve.

STUFFED, BAKED ZUCCHINI WITH TOMATOES AND RICE

Steps:

• Cut the zucchinis in half lengthwise.
• Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
• Drain; cool; scoop out seeds.
• Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
• Add tomato, rice, oregano, cayenne, and salt; mix well.
• Lightly sprinkle the zucchini halves with salt.
• Fill the zucchini with the mixture and top with grated cheese.
• Arrange the zucchini in a single layer in a buttered baking dish.
• Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.

STUFFED ZUCCHINI & PEPPERS (TURKISH STYLE)

Steps:

• For the filling; Mix diced onions, rice, ground meat, 1 tbsp tomato paste, lemon juice, chopped dill, mint, and half of the chopped parsley, olive oil, salt and pepper in a bowl.
• Wash the zucchinis and cut them into two, then scoop out their pulp with a small spoon and set aside. The walls of zucchinis shouldn't be too thick or too thin (about 1/4 inch). Wash the peppers, cut out the stems, and remove seeds. Sprinkle a pinch of salt inside all of the veggies.
• Stuff the vegetables with the meat mixture, being careful not to overfill since the rice and ground meat will expand as they cook. Place each stuffed vegetable upright in a large pot. Sprinkle the reserved zucchini pulp around pot. Add can of tomatoes.
• Pour broth or water into pot until the vegetables are 50%-75% submerged. Bring to a boil and then reduce to low heat and simmer for about 40 minutes.
• Garnish with remaining chopped parsley and serve with yogurt.

TURKISH HERBED BEEF AND RICE STUFFED ZUCCHINI, TOMATOES, PEPPERS

Steps:

• Slice tops of 6 tomatoes, reserve. Scoop out pulp, drain in sieve, chop. (Save 2 tomatoes.) Cook onions in oil, stirring occasionally, 8-10 mins. until soft, not brown. Add chopped tomato, 3/4 C chopped tomato pulp and cook, stirring occasionally, until liquid evaporates and tomato begins to break down, 5 min. Add rice and cook, stirring, 2 min. Add water, boil, then simmer, covered, over low heat until rice tender and water absorbed, 20 min. Transfer rice mixture to bowl, chill until cool, about 20 min. Add beef, herbs, 1 3/4 tsp salt, and 1 tsp pepper to cooled rice, kneading until smooth. Trim and cut zucchini crosswise in half to fit upright in a deep 7-qt heavy pot with lid. Hollow out each zucchini halfl leave 1/2 inch at bottom. Cut tops off peppers, reserve and hollow. Preheat oven to 400°F with rack in middle. Fill veggies. Arrange tomatoes in cake pan lined with foil. Stir tomato paste into water; add 1/2 cup to pan, reserve rest. Put tops on tomatoes and cover tightly with foil. Bake 45 min. Cut 2 tomatoes into thin slices and layer in 7-qt pot; drizzle with oil. Stand zucchini and peppers in pot, leaning against each another and wedge pepper lids to keep them upright. Sprinkle chopped tomato pulp over and pour tomato water around veggies. Bring to boil then simmer, covered, 20-25 min./140°F. Transfer stuffed vegetables to a serving dish and add sugar and lemon juice to cooking liquid in pot. Boil until reduced to about 1 cup, about 10 minutes. Season with salt. Spoon a little cooking liquid over each stuffed vegetable.