Mixed Stuffed Vegetables

Nadia Al-ThaniChef

Ingredients

• 2 kilograms of mixed vegetables, eggplant - zucchini - bell pepper - pumpkin
  2 kilogram
• 4 cups of rice
  4 cup
• 0.5 kilograms of minced meat, with fat
  0.5 kilogram
• 5 cloves of crushed garlic
  5 clove
• 1 tablespoon of cumin
  1 tablespoon
• 1 teaspoon of safflower
  1 teaspoon
• 1 tablespoon of mixed spices
  1 tablespoon
• 5 tablespoons of tomato paste
  5 tablespoon
• A pinch of dried mint
  1 pinch
• Salt and black pepper to taste
  0

Steps

1. 1

   Hollow out the zucchini, eggplant, and pumpkin, then soak the pumpkin in water to prevent it from turning black.

   5 min
2. 2

   Wash the bell peppers and carefully remove their seeds.

   5 min
3. 3

   Wash the rice and add the safflower, then mix to achieve a yellow color. Add the meat, salt, pepper, cumin, and spices to the rice and mix well.

   5 min
4. 4

   Stuff the prepared vegetables halfway, then close them with any type of available vegetable.

   5 min
5. 5

   In a pot over the heat, heat enough water to cover all the ingredients, then add the tomato paste and salt.

   Required Tools:

   Pot

   5 min
6. 6

   Once boiling, add the stuffed vegetables, and when it returns to a boil, cover the pot and let it simmer.

   5 min
7. 7

   Five minutes before turning off the heat, add the crushed garlic and mint.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags