Stuffed Vegetables

  • Zucchini skins, 4 halves
  • Eggplant skins, 4 halves
  • Bell peppers, 4 medium
  • Zucchini, 2 cups, grated
  • Ground meat, 125 grams, lean only
  • Salt, 0.5 tsp
  • Pepper, black, 0.2 tsp
  • Pepper, red or cayenne, 0.2 tsp
  • Onions, raw, 1 small
  • Garlic, 1 clove
  • Parsley, 5 sprigs
  • Red Ripe Tomatoes, 1 large whole
  • Water, 2 cup

 

  1. Cut 12 round pieces, approximately the diameter of the vegetables to be stuffed. Chop the rest of the tomato.
  2. Mix grated zucchini, ground meet, chopped tomato, chopped onions, mashed garlic, finely chopped parsley, salt and peppers in a bowl. Knead it well.
  3. Stuff the mixture into the zucchini skins, eggplant skins and bell peppers.
  4. Put the round pieces of tomato over the stuffed vegetables. Line them in a pot, and add the water.
  5. Cook on medium to low heat for 30-45 mins.
  6. Serve with plain nonfat yogurt.

Note: 1 serving includes 1 stuffed zucchini, 1 stuffed eggplant and 1 stuffed pepper. To be served with 1/2 cup of plain nonfat yogurt.

Stuffed Vegetables

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