INGREDIENTS:

Vegetables:

• 4 large bell peppers (green, yellow, red, etc.)   -OR-

• 4 - 6 large, firm tomatoes  -OR-

• 4 - 6 medium summer squash (zucchini, crookneck, patty pan, etc.)  -OR-

• 2 medium eggplants  -OR-

• Any combination of the above to serve 4-6

Stuffing:

• 1 pound lean ground beef or lamb

• ⅓ cup raw, long grain rice

• ⅓ cup water

• 1 large onion, finely chopped

• 2 - 4 cloves garlic, crushed or finely minced

• ¼ cup olive oil

• 1 8-ounce can tomato sauce

• 1 teaspoon dried mint

• 1 teaspoon dried dill

• 1 teaspoon oregano

• 1 teaspoon salt

• 1 cup hot water or broth

• Pepper to taste

DIRECTIONS:

Vegetable Preparation: *  

Peppers:

• Slice off the top of the peppers.

• Remove white membrane and all seeds.

• If desired, remove stem from top piece and use to “cap” the stuffed pepper or chop and add to filling mixture.

Tomatoes:

• Slice off the top of the tomatoes. 

• Scoop out the inside, pulp using a melon baller, grapefruit spoon, or spoon and knife.

• Leave about 1/2 inch thickness on sides and bottom of tomatoes.

• Tomato pulp may be chopped and added to filling mixture.

• If desired, remove stem from top piece and use to “cap” the stuffed tomatoes or chop and add to filling mixture. 

• Be certain that tomatoes are not over ripe. 

• They should be firm and not too soft or watery, otherwise they will not hold up during prolonged baking.

Summer Squash:

• Cut off both ends of squash and cut lengthwise. 

• Carefully remove center seed area using a melon baller, grapefruit spoon, or spoon and knife.

Eggplants:

• Cut off both ends of eggplants.

• Do not peel. 

• Cut eggplants in half, lengthwise. 

• Carefully remove center, fleshy area using a melon baller, grapefruit spoon, or spoon and knife.

• If desired, eggplant flesh may be chopped and added to filling mixture.

• Leave about 1/2 inch thickness on sides and bottom of eggplants.

 * For softer vegetables, lightly steam peppers, squash, and eggplant before stuffing. Do not pre-steam tomatoes.  

Stuffed Vegetable Preparation:

• Saute onion and garlic in olive oil until translucent.

• If using, add reserved chopped tomato, green pepper, or eggplant.

• Add rice and 1/3 cup water.

• Parboil rice until almost all liquid is absorbed; set aside.

• In bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper.

• Mix thoroughly.

• Place vegetable(s) of choice into lightly oiled baking pan.

• Salt cavities of vegetables lightly.

• Stuff the meat/rice mixture into vegetable(s) of choice.

• Add the hot water or broth (use only 1/2 cup water for tomatoes).

• Cover pan.

• Bake at 350 degrees for 60 minutes, until rice is tender and vegetables are cooked.

• Check at 45 minutes and add more water or broth if needed.

• Let stand covered 15-20 minutes.

• Serve with plain, unsweetened yogurt or avgolemeno sauce.  

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