STUFFED ZUCCHINI & PEPPERS (TURKISH STYLE)

Stuffed Zucchini & Peppers (Turkish Style) image

Provided by lizlewis20

Time 1h

Yield 8 serving(s)

Number Of Ingredients 15

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