Middle Eastern Stuffed Vegetables

Tender vegetables that melt under the fork, filled with a juicy lamb stuffing scented with cumin. The tomato juice reduces to a syrupy glaze that coats every bite.

• Prep time: 40 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 677
• Protein: 34 g
• Carbs: 51 g
• Fat: 37 g

Ingredients

• 500 g Ground lamb ( fresh )
• 100 g White rice ( raw )
• 4 piece Zucchini ( hollowed )
• 4 piece Round tomato ( hollowed )
• 2 piece Red bell pepper ( hollowed )
• 2 piece Onion ( finely chopped )
• 250 ml Tomato juice ( plain )
• 3 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 20 g Flat-leaf parsley ( chopped )
• 10 g Mint fresh ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Pomegranate molasses ( to mix with the cooking juice )

Instructions

1. Vegetable preparation

   Hollow out the zucchinis, tomatoes, and peppers. Keep the tomato flesh. Salt the inside of the vegetables to draw out moisture.

2. Stuffing preparation

   Mix the ground lamb, raw rice, chopped onion, cumin, and chopped herbs. The stuffing should be homogeneous and supple.

3. Filling

   Fill the vegetables without packing too tightly to allow the rice to expand. Arrange the vegetables tightly in a baking dish.

4. Oven simmering

   Pour the tomato juice, pomegranate molasses, and olive oil into the bottom of the dish. Bake at 180°C. The vegetables are ready when the skin is withered and the juice coats the spoon.

Chef's tips

• Never pack the stuffing too tightly; the rice needs space to expand as it absorbs the juices.
• If the top browns too quickly, cover with damp parchment paper halfway through cooking.

Storage

Keeps for 3 days in the fridge. It tastes even better reheated as the flavors infuse into the vegetables.