Baked stuffed vegetables recipe

Recipe for baked stuffed vegetables in our easy arab recipes collection.

Recipe ingredients

• 5 medium potatoes, peeled
• 4 small tomatoes, slightly cored from bottom
• 16 ounces small eggplants, peeled
• 16 ounces small zucchini
• 5 hearts artichoke, canned
• 1 medium sweet green bell pepper, cored from bottom
• 16 ounces small carrots, cut into rounds
• 1/4 cup lemon juice, unsweetened
• 1 1/2 cups vegetable oil for frying vegetables
• 1/4 teaspoon salt
• 24 ounces minced lamb or beef meat
• 1 large onion, finely chopped
• 1/4 cup fried pine nuts
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 tablespoons shortening or butter

How to make baked stuffed vegetables

• Core potatoes.
• Fry in oil until golden.
• Remove and put aside.
• Cut eggplants and zucchini stems.
• Slit once lengthwise each.
• Fry eggplants, zucchini and artichokes until golden.
• Remove and place aside.
• Fry carrots in same oil until golden. Put aside.
• Filling:
  • Saute onion with shortening on medium heat until transparent.
  • Stir in meat, salt and cinnamon until tender.
  • Remove from heat.
• Mix meat with pine nuts.
• Stuff vegetables accordingly.
• Arrange in an oven tray keeping carrots in the middle.
• Dissolve salt in 2 cups of water and pour with lemon juice over vegetables.
• Cover tray. Bake in a moderate heat oven for 30 minutes or until tender.
• Serve hot with cooked rice.
• You can also cook stuffed vegetables over moderate heat gas until it boils then lower heat and cook for 30 minutes or until tender.

• Barbecued boned chicken
• Baked kibbi
• Baked kafta
• Boiled prawns
• Black olives
• Banana and milk juice
• Cucumber and yoghurt salad
• Cabbage and tomato salad

• Beetroot and sesame paste salad
• Broad beans and artichoke salad
• Bell pepper with tomatoes
• Broad bean patties
• Biryani rice
• Burghul with meat
• Burghul with tomato
• Burghul pilaf

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