I just made these last night and they were
delicious! It might taste a little odd
if you've never had Mediterranean food before. Yes cinnamon and allspice are
used in dishes with meat. Just go with it.
Ingredients:
4 Eggplants, or 7 Zuchinni, Tomatoes, or Bell Peppers
1 Cup Uncooked Rice
1 Tbsp. Olive Oil (Or refined Coconut Oil)
1lb. Lean Ground Lamb or Beef*
1 Large Chopped Onion
2 Cloves Minced Garlic
2/3 a Cup Pine Nuts (Optional)
14 oz. Can Diced Tomatoes
3/4 tsp. Cinnamon
3/4 tsp. Allspice
1/4 a Cup Finely Chopped Parsley
1 tsp. Salt
1/2 tsp. Black Pepper
Directions:
- Prepare
vegetables for stuffing. If you are using eggplant or zucchini, cut in
half the long way. If you are using tomatoes or peppers, cut off the top.
Scoop out the vegetable's center, including any seeds. If you like, you
can mix some of the removed veggie with the meat filling.
- Rinse rice well
in a colander under running water. Place in a bowl, cover with warm water,
and soak.
- Place meat in a
large skillet over medium-high heat. Cook until meat is browned, with no
pink pieces remaining. Remove from heat and drain.
- Heat oil in a
large, deep skillet over medium-high heat. Add onion, garlic, and pine
nuts (if using) to pan and sauté 3 to 5 minutes.
- Add drained
meat, tomatoes, cinnamon, allspice, parsley, salt, and pepper. Mix well,
cover pan, and simmer 10 minutes.
- Drain rice and
add to pan. Cook, stirring occasionally, 15 to 20 minutes longer.
- Fill vegetables
of your choice. Place stuffed veggies in a baking dish with 1/2 cup water
and cover with aluminum foil. Bake at 350°F for 45 minutes.
I also added a little shredded cheese to the bottom of
the veggies before filling them with the meat mixture. And I used a little more
cheese on the top before covering them with foil. But that's totally up to you. I also recommend hummus and Naan as a side dish! Enjoy!
* For variations, try substituting cooked lentils or
beans for the meat.
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