Enjoy this delicious and hearty dish of stuffed vegetables with minced meat! Perfect for a family meal or a gathering.
Ingredients:
- 600 g of beef mince
- 1 cup of rice (tea cup)
- 2 dry onions, finely chopped
- 2 cloves of garlic, minced
- 1/2 bunch of parsley, chopped
- 2 teaspoons of vegetable seasoning (or a mix of herbs you like)
- 1/3 cup of mixed pineapple and black raisins
- Salt and pepper, to taste
- Vegetables of your choice for stuffing (e.g., tomatoes, peppers, eggplants)
- 3/4 cup of oil (for sautéing and drizzling)
Instructions:
Prepare the Vegetables:
- Wash and clean all vegetables.
- Hollow out the insides of the vegetables (tomatoes, peppers, eggplants, etc.) to create space for the stuffing.
Prepare the Filling:
- In a pan, sauté the minced beef with chopped onions and garlic until the meat is browned.
- Add the tomato broth (or tomato paste) to the pan and add extra tomato juice if needed.
- Add the chopped vegetables to the pan and let them simmer for a few minutes.
- Pour in 2 cups of water, add salt, pepper, and your chosen herbs.
- Stir in the rice and let it cook for 2-3 minutes. Add more water if necessary.
- Stir in the pineapple and raisins, letting the mixture simmer until the rice is almost done.
Stuff the Vegetables:
- Carefully fill the hollowed-out vegetables with the prepared meat and rice filling.
- In the gaps between the stuffed vegetables, you can add some quail potatoes or salted, peppered potatoes.
- Drizzle the stuffed vegetables with oil and sprinkle with some breadcrumbs (optional, for a crispy top).
Bake:
- Preheat the oven to 180°C (350°F).
- Arrange the stuffed vegetables in a baking dish and bake for 1 to 1.5 hours, or until the vegetables are tender and the filling is fully cooked.
Tags:
greek food
