Turkish Herbed Beef And Rice Stuffed Zucchini Tomatoes Peppers Recipes

PEPPERS STUFFED WITH RICE, ZUCCHINI AND HERBS

Peppers Stuffed With Rice, Zucchini and Herbs image

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn't swell too much, and it's right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it's important to cook them long enough and cover the baking dish). Make sure that you spoon the sauce left in the baking dish over the rice once the peppers are done. These are good hot or at room temperature. I like to use green peppers.

Provided by Martha Rose Shulman

Categories dinner, lunch, main course, side dish

Time 2h

Yield Serves 6

Number Of Ingredients 11

Ingredients

6 medium peppers, preferably green
2 medium zucchini (about 3/4 pound), shredded
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, minced
1/2 cup finely chopped fresh mint
1/4 cup chopped fresh dill or parsley
1 scant cup uncooked medium grain rice
Freshly ground pepper
2 tablespoons tomato paste dissolved in 2/3 cup water
2 tablespoons freshly squeezed lemon juice

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.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 13 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 5 grams

STUFFED ZUCCHINI & PEPPERS (TURKISH STYLE)

Stuffed Zucchini & Peppers (Turkish Style) image

This is a fabulously tasty meal wherein the meat, veggies, and carbs are all cooked together at the same time.

Provided by lizlewis20

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

4 medium zucchini
2 -3 bell peppers
1 onion, diced
1/4 cup rice
1 lb ground beef
2 tablespoons tomato paste (1 for filling, 1 for sauce)
1 lemon, squeezed
4 -5 sprigs dill, chopped
3 leaves of fresh mint, chopped
12 leaves parsley, chopped
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon white pepper
2 cups beef broth or 2 cups water if you don't have broth
1 (15 ounce) can stewed tomatoes or 1 (15 ounce) can diced tomatoes

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.

Nutrition Facts : Calories 237.3, Fat 14.1, SaturatedFat 4.2, Cholesterol 38.6, Sodium 496.3, Carbohydrate 15.6, Fiber 2.8, Sugar 6.4, Protein 13.3

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