My Grandma was an amazing cook. Being born and raised in Lebanon, she set the bar high on mediterranean food. Whenever we came to visit, there was always so much delicious food. Stuffed zucchini, cabbage rolls and grape leaves simmering on the stove, kibbeh, fatyers, olives and Syrian bread... I could go on and on. In keeping up with my Lebanese heritage, (and my garden surplus) stuffed peppers and zucchini was the meal to make. If you really want to feel Mediterranean tonight, serve with a bowl of kalamata olives and sop up all those juices with some yummy flat bread. Enjoy!
Hollowed out zucchini and peppers
Stuffed and ready to eat!
Ingredients:
2 t. olive oil
1 onion diced
2 garlic cloves minced
2 carrots
1 celery stalk
1lb ground lamb or beef
1 c. of rice cooked, but only about half way( they will finish cooking later)
1 15 oz can of chopped tomatoes
2t. salt, 1t. pepper
1 T. cumin
2 t. corriander
2T. chopped fresh parsley
5-7 hollowed out peppers or zucchini (or a mixture thereof)
Sautee onion, garlic, carrots and celery in olive oil until onions are translucent, about 5 minutes. Put cooked veggies into a large bowl to cool. Add the ground meat, rice, half of tomatoes and spices to the bowl of cooled veggies, mix until well incorporated. Spoon mixture into hollowed out zucchini and/or peppers. pour the other half of tomatoes in dutch oven or large pot along with 1c. of water. Add the stuffed veggies into the pot, making sure that they are snug. Cover, bring to a boil and and continue to let simmer for about 45 minutes, or until the rice is tender. Enjoy!
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