ZUCCHINI, EGGPLANT, AND PEPPERS STUFFED WITH MEAT AND RICE

Zucchini, eggplants, and peppers stuffed with meat and rice: a delicious and comforting recipe

Preparation time: 30 minutes
Cooking time: 70 minutes
Total time: 100 minutes
Servings: 6-8

Welcome to the world of culinary delights, where every ingredient has a story, and every meal can become a special occasion. Today, I invite you to discover together an enticing recipe for zucchini, eggplants, and peppers stuffed with meat and rice. This dish is not only an explosion of flavors but also a way to bring family and friends together around the table.

The history of this dish is closely linked to various culinary traditions, where stuffed vegetables are a symbol of hospitality and the joy of sharing with others. So, let’s get started!

Ingredients

For the filling:
- 1 kg ground meat (beef or a combination of pork and beef for a richer taste)
- 0.6 kg rice (preferably long-grain, which absorbs flavors well)
- 2 teaspoons nutmeg (for a distinctive aromatic note)
- 3 tablespoons vegeta (or a preferred spice mix)
- 2 tablespoons curry (for an exotic taste)
- Salt and pepper to taste (be mindful of the salt in vegeta)
- 100 ml olive oil (for added flavor)

Vegetables:
- 1 kg small zucchini (choose firm ones without spots)
- 1 kg small eggplants (make sure they are fresh)
- 5-6 bell peppers (green or red, for a burst of color)
- 8 whole garlic cloves, peeled

Sauce:
- 1 liter tomato juice (freshly squeezed juice is ideal)
- 3 tablespoons tomato paste (to intensify the flavor)
- Salt to taste
- Water for boiling

Preparation of the vegetables

1. Washing the vegetables: Start by washing the zucchinis, eggplants, and peppers under a stream of cold water. Let them drain for a few minutes.

2. Scooping:
- Zucchini: Cut the ends off the zucchinis, then use a special scooping tool. Be careful not to damage the walls of the zucchini. You can keep the scooped-out flesh to make delicious meatballs.
- Eggplants: Cut only the stem off the eggplant, and after stuffing, remove the leaf rosette.
- Peppers: Cut the tops off the peppers and shake out the seeds, keeping the tops to close them later.

3. Salting the vegetables: After scooping out the zucchinis and eggplants, rinse them in cold salted water, leaving them for 10 minutes to improve their texture and reduce bitterness.

Preparation of the filling

1. Preparing the rice: Wash the rice in several waters until the water runs clear. Let it soak for 15 minutes, then drain well.

2. Mixing the ingredients: In a large bowl, combine the ground meat, drained rice, nutmeg, vegeta, curry, salt, and pepper. Mix well until the mixture is homogeneous.

Stuffing the vegetables

1. Stuffing the zucchinis: Use a spoon or spatula to fill the zucchinis, being careful to fill them only halfway. This will prevent them from bursting during cooking.

2. Stuffing the eggplants and peppers: Do the same with the eggplants and peppers, closing the peppers with their tops.

Cooking the dish

1. Arranging in the pot: In a large pot, place the meat first, then the eggplants, zucchinis, and peppers. Add the garlic cloves among the vegetables for a special flavor.

2. Preparing the sauce: In a bowl, mix the tomato juice with water and tomato paste. Pour this mixture over the vegetables and add salt to taste.

3. Cooking: Place a flat plate or a special weight on top of the vegetables to keep them submerged in water. Once the water begins to boil, reduce the heat to low, cover the pot, and let it simmer for 60-70 minutes. You can check if they are cooked starting at 50 minutes, using a fork.

Serving

When the dish is ready, serve it warm, drizzled with the sauce from the pot and, if desired, with a spoonful of sour cream on top. This dish pairs wonderfully with a fresh green salad or a side of fresh bread.

Useful tips

- Variations: You can try adding different spices to the filling, such as cumin or sweet paprika, to give it a unique flavor.
- For a vegetarian version: Replace the meat with chopped mushrooms and add vegetables like carrots and zucchini for a savory filling.
- Advance preparation: You can prepare the vegetables and filling a day ahead, keeping everything in the fridge. The next day, it will be much easier to assemble and cook.

Nutritional information (approximate per serving)

- Calories: 350
- Protein: 28 g
- Fat: 15 g
- Carbohydrates: 30 g
- Fiber: 5 g

Frequently asked questions

1. Can I use other types of meat?
Yes! You can experiment with chicken, turkey, or even lamb for a more intense flavor.

2. What can I do with the vegetable flesh?
The flesh of the zucchinis can be used to make meatballs or included in soups and purees.

3. How can I store leftovers?
The dish keeps well in the fridge for 3-4 days or can be frozen for later consumption.

In conclusion, zucchini, eggplants, and peppers stuffed with meat and rice is a recipe that not only delights the taste buds but also brings a touch of warmth and comfort to every meal. Don’t hesitate to add this recipe to your culinary repertoire and share it with your loved ones. Enjoy!