Ingredients
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Swiss Chard750 grams- Tomato, medium-sized4 pieces
Green Bell Pepper2 pieces
Vegetable Oil1 tablespoon- White rice, washed and soaked in water for 15 minutes2 cups
- Ground beef, finely minced400 grams
- Onion, finely chopped2 pieces
- Garlic cloves4 cloves
- Parsley, bunch0.5 bunch
- Tomato, finely chopped1 piece
Tomato Paste1 tablespoon
Spices0
Black Pepper0
Salt0
Lemon Juice0
Steps
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
5 minRequired Tools:
Knife - 2
Put the oil in a pot and add the chopped Swiss chard stems.
5 minRequired Tools:
Pot - 3
To prepare the filling: Place the drained rice in a mixing bowl and add the filling ingredients to it, mix, then let it sit for a while to absorb all the seasoning.
5 minRequired Tools:
Mixing Bowl - 4
Blanch the Swiss chard leaves in boiling water until slightly wilted, then remove them.
5 min - 5
Hollow out the zucchini, eggplant, tomato, and bell pepper.
5 minRequired Tools:Knife - 6
To stuff the Swiss chard leaves, lay the leaf flat, then place two tablespoons of filling in the center horizontally, fold the sides, and roll it tightly. Repeat the process with the remaining leaves.
10 min - 7
Stuff the eggplant, zucchini, tomato, and bell pepper with the filling.
5 min - 8
Layer the stuffed bell pepper, then eggplant, then zucchini, then tomato, and finally the Swiss chard leaves in a pot.
5 minRequired Tools:Pot - 9
Add lemon juice and then water until it reaches half the height of the vegetable layers, and cook for about half an hour or until the sauce thickens.
30 min - 10
To serve: Invert the pot onto a serving plate.
5 min
Nutrition Facts
Swiss Chardper 100gGreen Bell Pepperper 100gVegetable Oilper 100gTomato Pasteper 100gSpicesper 100gBlack Pepperper 100gSaltper 100gLemon Juiceper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.