Stuffed vegetables with minced meat — a practical, delicious recipe. The result is a garden of colors in a single baking dish that everyone will enjoy :)

Ingredients:

Small eggplant(s)

Small potato(es)

Green bell pepper(s)

Tomatoes

Onion

Minced meat (ground beef)

Tomato paste

1 teaspoon seven-spice mix

Salt to taste

A pinch of black pepper

Directions:

Hollow out the potatoes — you can leave them thick or make the edges thinner according to your preference.
Hollow out the tomatoes (remove the pulp) and do the same with the onion.
Hollow out the eggplant, or leave it whole if you prefer.
Fry the potatoes, eggplant, and peppers only lightly — avoid over-frying since they will finish cooking in the oven.
Prepare the filling: put the minced meat in a pan and cook, stirring, until the juices evaporate. Then add the chopped onion and a little oil and continue to cook until the meat is done and the onion softens.
Add salt, the spice mix, black pepper, and one tablespoon of tomato paste; stir briefly before turning off the heat.
Stuff the vegetables with the minced meat, then arrange them in a baking dish.
Puree the tomato pulp you removed from the tomatoes, add tomato paste and water until you have a sauce, and pour it over the vegetables in the dish.
Cover the dish with aluminum foil and bake for about 40 minutes, then remove the foil and brown the top.
Serve the stuffed vegetables with white rice or rice with vermicelli

Stuffed vegetables with minced meat by a friend and cook on Shou Tabkhin today:

رسمية مجذوب

Click on Rasmiya's name to visit her page on our site and discover her wonderful recipes

For more delicious recipes from Rasmiya, try fried kibbeh

Click the link to make steak with vegetables from Rasmiya as well

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Stuffed Vegetables with Minced Meat

Prep checklist

Cooking notes