Think out side the box and instead of stuffing just bell peppers, try stuffing: zucchini, yellow squash, eggplants, tomatoes, onions, or tomatoes!
Use room temperature vegetables, since they hollow out easier and less likely to crack. Try stuffing all these organic vegetables (4 each) for a meal.
Filling:
1/4 cup (50 g) each: chopped green onion, and organic pine nuts
1/2 cup (100 g) cooked rice
3 Tbs. (45 ml) olive oil
pinch or two of black pepper
3/4 cup (180 ml) organic lemon juice
1/4 cup (50 g) currants
1 Tbs. (15 g) chopped dill
1 cup (200 g) chopped parsley
3/4 cup (150 g) chopped organic tomatoes
2 Tbs. (30 g) fresh or 1 tsp. (4,5 g) dry mint
1/2 cup (120 ml) boiling water
1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes.
2. Combine the rice, 1/3 cup (80 ml) lemon juices and olive oil in a bowl. Mix well.
3. Add the currants, dill, parsley, tomatoes, both kinds of onions, and mint. Mix.
4. Cover and refrigerate overnight to allow the rice to expand.
Stuffing:
5. Stuff any vegetables for baking.
6. Stand them upright on a baking sheet. Do not bake the tomatoes, yet.
7. Combine 1/2 cup (120 ml) organic lemon juice, 2 Tbs. (30 ml) olive oil, and 1/2 cup (120 ml) boiling water in a bowl and mix well.
8. Pour around the vegetables in the pan.
9. Cover the pan with aluminum foil, seal around the edges.
10. Bake in the oven at 400F (200C) for about 40 minutes.
11. Add the stuffed tomatoes to the baked vegetables and continue for another 5 minutes.
13. Serve at room temperature.
14. Garnish with springs of parsley and lemon wedges.
-modified Classic Lebanese Cuisine
Use room temperature vegetables, since they hollow out easier and less likely to crack. Try stuffing all these organic vegetables (4 each) for a meal.
Filling for 16 pieces
Prepare a day in advance
Preheat the oven to 350F (175C)
1/4 cup (50 g) each: chopped green onion, and organic pine nuts
1/2 cup (100 g) cooked rice
3 Tbs. (45 ml) olive oil
pinch or two of black pepper
3/4 cup (180 ml) organic lemon juice
1/4 cup (50 g) currants
1 Tbs. (15 g) chopped dill
1 cup (200 g) chopped parsley
3/4 cup (150 g) chopped organic tomatoes
2 Tbs. (30 g) fresh or 1 tsp. (4,5 g) dry mint
1/2 cup (120 ml) boiling water
1. Spread the pine nuts over a foil-lined baking sheet and toast for 5-7 minutes.
2. Combine the rice, 1/3 cup (80 ml) lemon juices and olive oil in a bowl. Mix well.
3. Add the currants, dill, parsley, tomatoes, both kinds of onions, and mint. Mix.
4. Cover and refrigerate overnight to allow the rice to expand.
Stuffing:
5. Stuff any vegetables for baking.
6. Stand them upright on a baking sheet. Do not bake the tomatoes, yet.
7. Combine 1/2 cup (120 ml) organic lemon juice, 2 Tbs. (30 ml) olive oil, and 1/2 cup (120 ml) boiling water in a bowl and mix well.
8. Pour around the vegetables in the pan.
9. Cover the pan with aluminum foil, seal around the edges.
10. Bake in the oven at 400F (200C) for about 40 minutes.
11. Add the stuffed tomatoes to the baked vegetables and continue for another 5 minutes.
13. Serve at room temperature.
14. Garnish with springs of parsley and lemon wedges.
-modified Classic Lebanese Cuisine
