Israeli Stuffed Vegetable Medley

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Cut the tops off the bell peppers and remove the seeds and white membranes. Halve the zucchini lengthwise and scoop out the seeds and some of the flesh, creating a cavity for the filling. For the onions, carefully peel them and cut off the top and bottom. Gently separate the layers to create pockets for stuffing, or cut them into wedges that can be stuffed.

   💡 Tip: Hollowing out the vegetables carefully ensures they hold the filling well.
2. 2

   Prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onions and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. 3

   If using meat, add the ground meat to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

   💡 Tip: Browning the meat adds depth of flavor.
4. 4

   Stir in the tomato paste, cumin, coriander, sweet paprika, and hot paprika (if using). Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.

5. 5

   Remove the skillet from the heat. Stir in the rinsed rice, chopped fresh parsley, and cilantro. Season with salt and pepper to taste. Mix well to combine all ingredients.

   💡 Tip: Using raw rice in the filling allows it to cook and absorb the flavors within the vegetables.
6. 6

   Preheat oven to 375°F (190°C).

   💡 Tip: Preheating the oven ensures even cooking.
7. 7

   Stuff the prepared vegetables loosely with the filling mixture, leaving some space as the rice will expand during cooking. If you separated onion layers, carefully fill each layer. If using onion wedges, stuff them generously.

   💡 Tip: Do not overstuff the vegetables, as the rice needs room to expand.
8. 8

   Arrange the stuffed vegetables snugly in a large baking dish or pot. If there are gaps, you can fill them with any remaining scooped-out vegetable flesh or extra onion pieces.

   💡 Tip: Snugly packing the vegetables helps them retain moisture and cook evenly.
9. 9

   Pour the vegetable or beef broth around and over the stuffed vegetables, ensuring the liquid comes about halfway up the sides of the vegetables. Cover the dish tightly with aluminum foil or a lid.

   💡 Tip: The broth helps to steam the vegetables and cook the rice.
10. 10

    Bake for 45-60 minutes, or until the vegetables are tender and the rice is fully cooked. Check for doneness by piercing a vegetable with a fork.

    💡 Tip: Cooking time may vary depending on the size and type of vegetables used.
11. 11

    Let the stuffed vegetables rest for 5-10 minutes before serving. Garnish with extra fresh parsley or cilantro if desired.

💡 Pro Tips

• ✓For a vegetarian version, omit the meat and consider adding cooked lentils or chickpeas to the filling for extra protein.
• ✓You can use a combination of different vegetables like tomatoes, eggplant, or even large mushrooms.
• ✓The sauce can be enhanced by adding a can of diced tomatoes to the broth.

🔄 Variations

• Add a handful of raisins or dried cranberries to the filling for a touch of sweetness.
• Serve with a dollop of tahini sauce or a side of yogurt.
• For a richer flavor, use beef broth instead of vegetable broth.