Grandma's Stuffed Vegetables by @louloukitchen_

1h10

4 servings

🥒

2

Zucchini

🍅

2

Tomatoes

🍖

150 g

Ground meat

🍚

100 g

Rice

🫙

5 ml

Turmeric

🌶️

5 ml

Paprika

🧄

5 ml

Garlic powder

🧂

2.5 ml

Salt

🧅

50 g

Onion

🌿

15 g

Coriander

🍲

250 ml

Veal stock

🫒

15 ml

Olive oil

  1. Preheat
    • zucchini
    • tomato

    Preheat the oven to 180°C / 350°F. Wash the zucchini and tomatoes.

  2. Cut
    • zucchini
    • tomato
    • Onion

    Cut the zucchini and tomatoes in half. Scoop out their flesh, leaving sturdy vegetable shells.

  3. Blend
    • zucchini
    • tomato

    Blend the scooped zucchini and tomato flesh into a coarse pulp. Transfer the pulp to a mixing bowl.

  4. Add
    • uncooked rice
    • ground beef
    • Zucchini

    Add the uncooked rice and ground beef to the vegetable pulp. Mix until evenly combined.

  5. Stir
    • onion
    • coriander
    • pine nuts

    Stir in the onion, coriander, pine nuts, turmeric, paprika, granulated garlic, salt, and 1 teaspoon of olive oil. Mix the filling thoroughly.

  6. Fill
    • zucchini
    • tomato
    • Rice

    Fill the zucchini and tomato shells with the rice and meat mixture. Arrange them upright in the baking dish.

  7. Pour
    • veal stock
    • olive oil
    • Zucchini

    Pour the veal stock into the bottom of the baking dish. Drizzle the remaining olive oil over the stuffed vegetables.

  8. Bake
    • veal stock
    • uncooked rice
    • Zucchini

    Bake for 40 minutes, until the rice is tender and the vegetables are soft. Spoon the pan juices over each serving.

Grandma's Stuffed Vegetables by @louloukitchen_

1h10

4 servings

🥒

2

Zucchini

🍅

2

Tomatoes

🍖

150 g

Ground meat

🍚

100 g

Rice

🫙

5 ml

Turmeric

🌶️

5 ml

Paprika

🧄

5 ml

Garlic powder

🧂

2.5 ml

Salt

🧅

50 g

Onion

🌿

15 g

Coriander

🍲

250 ml

Veal stock

🫒

15 ml

Olive oil

Preparation Steps

  1. Step 1/8

    Preheat the oven to 180°C / 350°F. Wash the zucchini and tomatoes.

    🥒zucchini
    🍅tomato
    🍳baking dish

  2. Step 2/8

    Cut the zucchini and tomatoes in half. Scoop out their flesh, leaving sturdy vegetable shells.

    🥒zucchini
    🍅tomato
    🔪knife
    🪵cutting board
    🥄spoon

  3. Step 3/8

    Blend the scooped zucchini and tomato flesh into a coarse pulp. Transfer the pulp to a mixing bowl.

    🥒zucchini
    🍅tomato
    🥄spoon
    🥣mixing bowl

  4. Step 4/8

    Add the uncooked rice and ground beef to the vegetable pulp. Mix until evenly combined.

    🍚uncooked rice
    🥩ground beef
    🥣mixing bowl
    🥄spoon

  5. Step 5/8

    Stir in the onion, coriander, pine nuts, turmeric, paprika, granulated garlic, salt, and 1 teaspoon of olive oil. Mix the filling thoroughly.

    🧅onion
    🌿coriander
    🥜pine nuts
    🫙turmeric
    🌶️paprika
    🧄granulated garlic
    🧂salt
    🫒olive oil
    🥣mixing bowl
    🥄spoon
    🥄measuring spoon

  6. Step 6/8

    Fill the zucchini and tomato shells with the rice and meat mixture. Arrange them upright in the baking dish.

    🥒zucchini
    🍅tomato
    🥄spoon
    🍳baking dish

  7. Step 7/8

    Pour the veal stock into the bottom of the baking dish. Drizzle the remaining olive oil over the stuffed vegetables.

    🍲veal stock
    🫒olive oil
    🍳baking dish
    🥄measuring spoon

  8. Step 8/8

    Bake for 40 minutes, until the rice is tender and the vegetables are soft. Spoon the pan juices over each serving.

    🍲veal stock
    🍚uncooked rice
    🍳baking dish
    🥄spoon

Composition

Ingredients

Types

Vegetables, Spices, Seasonings, Herbs, Broths, Oils

Ingredients

Zucchini, Tomatoes, Ground meat, Rice, Turmeric, Paprika, Garlic powder, Salt, Onion, Coriander, Veal stock, Olive oil

Notes

Rice (raw, washed, cooked rice from the day before can be used instead), Turmeric (combined measure with paprika, garlic powder and salt), Paprika (part of the 1 tbsp turmeric/paprika/garlic powder/salt mix), Garlic powder (part of the 1 tbsp turmeric/paprika/garlic powder/salt mix), Salt (part of the 1 tbsp turmeric/paprika/garlic powder/salt mix), Onion (a little onion), Veal stock (diluted in a glass of hot water), Olive oil (a drizzle)

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free

Calories

270 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 29g, Fat: 12g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Potassium: 510mg, Iron: 2.3mg, Sodium: 490mg

Vitamins

Vitamin C: 24mg, Vitamin A: 190µg, Vitamin B12: 0.7µg

Preparation

Time Information

Preparation

25 minutes

Cooking

45 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

knife, cutting board, spoon, mixing bowl, baking dish, measuring spoon

Appliances

Blender, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Summer meal, Family meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, Mediterranean

Geographic

Morocco, North Africa

Various

Aspect

Texture

Tender, Juicy, Rice-filled

Flavors

Savory, Herbaceous, Tomato-rich, Warmly spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store in an airtight container,Cool before refrigerating), freezer : 2 months (Freeze in an airtight container,Thaw overnight in the fridge)