stuffed vegetables
Stuffed veggies
are a delicious, healthy, and easy way to get your veggies in every day.
They can also be a great way to use up leftovers. There are endless
possibilities for stuffing veggies, so you can get creative with your
recipes.
Stuffed vegetables are considered one of the most important meals on the
table of the Arab world in Syria, Algeria or other Arab countries
Recipe ingredients:
A cup of basmati rice. 250 grams of finely minced meat. A teaspoon of
cinnamon. ¼ teaspoon freshly ground nutmeg. A quarter of a teaspoon of
various ground spices. Pepper, to taste. 2 tablespoons olive oil. 3 pitted
zucchini. 4 medium sized bell peppers. 3 cups of water. Quarter cup of
tomato sauce. The juice of one lemon.
How to make stuffed vegetables:
The method of preparing stuffed vegetables is simple and easy, and the
following is an explanation of this method: Mix the cooked rice well with
the filling ingredients. Fill the vegetables with the filling of the rice
mixture. The rice will expand in size when cooking, so the vegetables
should not be filled too much with the filling. Arrange the vegetables in
a deep saucepan and cover. Add water until it covers the vegetables, add
tomato sauce and lemon juice and simmer for 30 minutes for capsicum and
zucchini. After a few minutes, check the water level. If the level drops,
add hot water. Adding garlic to the cooking liquid adds a distinct flavor
to the meal. After making sure that the stuffed vegetables are clear, the
broth is drained, and the vegetables are placed in an orderly manner and
served hot.
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There is also another way to prepare a dish of stuffed vegetables, and
this is to replace rice with bulgur. This is a good and useful option
Ingredients and ingredients for stuffed vegetables with bulgur:
Here are the ingredients
for stuffed eggplant with bulgur and their ingredients: 5 pits of
eggplant. A cup of washed coarse bulgur. 250 grams of minced meat. A grain
and a half of an onion. 3 pcs of tomato. Parsley 4 tablespoons of tomato
sauce. Half a cup of boiled chickpeas. 2 tablespoons of pomegranate
molasses. ¼ cup vegetable oil. A teaspoon of black pepper. 1 tablespoon of
salt 3 cubes of meat broth. Washed pod of hot pepper. 4 cloves
garlic.
How to make stuffed vegetables with bulgur:
The method of making
stuffed with bulgur differs from stuffed with rice in several points, and
the following is its statement: Chop the onions, tomatoes, parsley,
peppers and garlic. In a pot, heat the oil, then add the onions. After the
onion changes color, add the garlic, and after it changes color, add the
meat and spices, and stir all the ingredients until the meat changes
color. Add the tomatoes and hot pepper and wait until the tomatoes are
completely mashed. Add the bulgur and wait until it softens a little. Add
1 tablespoon of tomato sauce, 3 tablespoons of pomegranate molasses,
chickpeas and parsley and mix until the filling is ready. Stuff the
eggplant with the filling. Put the water, tomato sauce, beef stock cubes
and black pepper in a pot and bring it to a boil. Put the eggplant, then
put a weight on it and leave it on the fire for half an hour or until the
eggplant is fully ripe, and serve hot.
Try this recipe, my friend, you will not regret it.
read more: cheese casserole
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