Easy Way on How to Cook Stuffed Vegetables
Stuffed vegetables are one of the quickest and most delicious meals. You can prepare them easily at home in just 30 minutes or less. In this article, I will teach you how to cook them yourself.
Ingredients Needed for Our Recipe:
- Onion
- Green, yellow, and red pepper
- Baby aubergine
- Medium-sized tomatoes (preferably slightly firm on the outside)
- Small-sized zucchini
- Salt
- Tomato paste
- White vinegar
- Parsley
- Green dill
- Minced meat
- Rice
- Paprika (powder)
- Coriander (powder)
- Olive oil (or cooking oil)
- Carrot
- Vegetable stock
- Pomegranate molasses
- Bay leaves
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Let's Start with the Recipe:
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Begin by washing all your vegetables carefully in a large bowl. Cut the heads off the aubergines, making sure not to remove too much. Set them aside.
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Use a vegetable corer to create hollow spaces inside the eggplants, tomatoes, potatoes, and zucchini. Ensure you do not pierce the skin. Place them in water to maintain their shape.
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In a pan, pour one and a half cups of water and add half a teaspoon of salt. Take two large white onions and cut off the top and bottom. Then, make a small incision down one side of each onion, similar to slicing a cake, without separating it completely. Place the onions in the water on medium heat for 10 minutes.
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Remove the onions from the water, let them cool, and carefully peel the layers one by one for stuffing.
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In a large bowl, mix 1 kg of minced meat with two teaspoons of black pepper, one teaspoon of garlic powder, two teaspoons of fresh chopped garlic, and one teaspoon of fresh garlic. Add three teaspoons of pomegranate molasses, two finely chopped onions (similar in size to the rice you are using), and three teaspoons of paprika.
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In a separate cup, combine a quarter cup of olive oil, vegetable stock, half a teaspoon of salt, and four teaspoons of tomato paste. Mix well, then add it to the minced meat mixture.
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Wash the dill, carrot, and parsley, chop them finely, and add them to the meat along with some coriander powder. Mix thoroughly.
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Wash one and a half cups of rice well. In a pan, cook the rice with one cup of water over medium heat. Once the water dries, let the rice cool, then mix it with the meat.
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Begin stuffing the vegetables carefully, ensuring not to overfill them, as the rice may expand during cooking. For the onions, place one teaspoon of the mixture inside each peel and roll them.
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In a large pan, arrange the stuffed vegetables as desired. In a blender, mix two tomatoes, one vegetable stock cube, two teaspoons of tomato paste, some olive oil, and seasonings. Add two cups of water, blend well, and pour over the stuffed vegetables in the pan.
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Cook on low heat to prevent burning, cover with a lid, and check every three minutes. Let it cook for 25-30 minutes.
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For the dressing, you can add yogurt and drizzle some pomegranate molasses over it.
Enjoy your delicious stuffed vegetables!