:Ingredients:
- 15 small peppers
- 12 small zucchini
- 2 carrots, peeled
- 500gr/1-lb ground beef
- 1 white onion
- 1 celery stalk
- 2 bay leaves
- cinnamon, salt, pepper
- 1 cup rice, medium-grain (aka round or sticky rice, like for risotto) covered in water for one hour
- 1/2 cup tomato paste 25-28bx
- Knives for chopping and paring
- Saute pan
- Wooden spoon
- Apple corer
- Large cooking pot (15-18" diameter)
- Chop celery, one carrot, white onion to mirepoix
- Carve out peppers' green tip, throw tip away and clean seeds
- Carve out the zucchinis cores with an apple coring utensil
- Mix tomato paste with 1 cup boiling water and season with salt
:Cooking:
- Saute mirepoix in lightly oiled pan until onion is transparent
- Add bay leaves and ground beef, stir to separate chunks and cook until color changes to light brown
- Add seasonings and cook for a few minutes
- Drain uncooked rice and stir evenly into the beef mixture
- Fill peppers and zucchinis with the rice-beef mixture and arrange vegs tightly in a large cooking pot
- Cut remaining carrot to 4 pieces and add to the pot
- Pour tomato juice mixture in between stuffed vegs. The liquid should be about half the height of the peppers; do not cover vegs completely
- Bring to a gentle boil, then simmer for 30-40 minutes, covered, over low heat
:Meat dishes archive >> here:
deeelish!
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