"Indulge in the timeless Lebanese classic of stuffed courgettes, aubergines, and peppers, brimming with spiced minced meat and rice. These tender vegetables simmer in a fragrant tomato sauce infused with garlic, mint, and warm spices for an irresistible depth of flavor. Perfect for a comforting family meal."
🥗 Ingredients (12 items)
Method 5 Steps
- 1
Wash the vegetables, then neatly trim off their tops (keep the tops of the peppers). Core the courgettes and aubergines carefully without piercing the skin, hollowing them out enough for the stuffing. For the peppers, remove the seeds and white membranes. Rinse the prepared vegetables and set aside.
- 2
In a bowl, combine the minced meat, drained rice, and all stuffing ingredients. Mix well. If the mixture is too stiff, add a drizzle of olive oil or tomato juice. Stuff the vegetables to about ¾ capacity to allow the rice to expand. Use any extra stuffing to fill an additional pepper or tomato, or form meatballs to add to the sauce.
- 3
Arrange the stuffed vegetables in a pot. Cover with a sauce made from crushed tinned tomatoes, tomato paste, chicken stock, chopped onion and garlic, lemon juice, olive oil, and mint. Season with salt and pepper. The sauce should just cover the vegetables.
- 4
Bring the pot to a boil over high heat, then reduce to low and simmer for about 45 minutes, or until the vegetables are tender and the sauce has thickened.
- 5
Serve with a green salad and/or plain yogurt.
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