Middle Eastern Stuffed Peppers and Zucchini with Meat and Rice

Middle Eastern Stuffed Peppers and Zucchini with Meat and Rice : Hollowed-out vegetables stuffed with ground beef, rice and herbs, simmered in a lightly tangy tomato sauce. A classic of the Levant.

• 4 servings
• Preparation 30 min
• Cooking 55 min
• Total 85 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : middle eastern stuffed peppers

• 4 bell peppers
• 4 round or long zucchini
• 400 g ground beef
• 100 g short-grain rice
• 1 onion
• 1 sprig of parsley
• 1 tsp allspice
• 2 tsp salt
• 500 g crushed tomatoes
• 300 ml water
• 1 tbsp tomato paste
• 1 lemon

Preparation : middle eastern stuffed peppers

1. Hollow out the bell peppers and zucchini, keeping the tops as lids.
2. Put the onion and parsley in the bowl and chop. 5 secspeed 6
3. Add the beef, the rinsed rice, the allspice and 1 teaspoon of salt, then mix well. 15 secspeed 3
4. Stuff the vegetables only three-quarters full, since the rice swells, and put the lids on.
5. Rinse the bowl, add the tomatoes, water, tomato paste and the remaining salt, then heat. 8 min100°Cspeed 1reverse
6. Pour the sauce over the vegetables packed tightly in a Dutch oven, cover and cook for 40 minutes over low heat.
7. Drizzle with lemon juice and serve warm.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 85 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.