Baked stuffed vegetables recipe

Baked stuffed vegetables recipe

Baked stuffed vegetables recipe

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Baked stuffed vegetables recipe

Ingredients

  • • 5 medium potatoes, peeled
  • • 4 small tomatoes, slightly cored from bottom
  • • 16 ounces small eggplants, peeled
  • • 16 ounces small zucchini
  • • 5 hearts artichoke, canned
  • • 1 medium sweet green bell pepper, cored from bottom
  • • 16 ounces small carrots, cut into rounds
  • • 1/4 cup lemon juice, unsweetened
  • • 1 1/2 cups vegetable oil for frying vegetables
  • • 1/4 teaspoon salt
  • • 24 ounces minced lamb or beef meat
  • • 1 large onion, finely chopped
  • • 1/4 cup fried pine nuts
  • • 1 teaspoon salt
  • • 1/4 teaspoon ground cinnamon
  • • 2 tablespoons shortening or butter

Instructions

  1. • Core potatoes.
  2. • Fry in oil until golden.
  3. • Remove and put aside.
  4. • Cut eggplants and zucchini stems.
  5. • Slit once lengthwise each.
  6. • Fry eggplants, zucchini and artichokes until golden.
  7. • Remove and place aside.
  8. • Fry carrots in same oil until golden. Put aside.
  9. • Filling:
  10. o Saute onion with shortening on medium heat until transparent.
  11. o Stir in meat, salt and cinnamon until tender.
  12. o Remove from heat.
  13. • Mix meat with pine nuts.
  14. • Stuff vegetables accordingly.
  15. • Arrange in an oven tray keeping carrots in the middle.
  16. • Dissolve salt in 2 cups of water and pour with lemon juice over vegetables.
  17. • Cover tray. Bake in a moderate heat oven for 30 minutes or until tender.
  18. • Serve hot with cooked rice.
  19. • You can also cook stuffed vegetables over moderate heat gas until it boils then lower heat and cook for 30 minutes or until tender.