Love weekends when we can fully relax and cook savory cozy meals that speak to the soul and heart.
This is a favorite dish especially for cold winter nights. Yet so easy to make, but sure to delight the senses.
2 small yellow peppers
Couple medium sized zucchinis
4-5 medium sized firm tomatoes
1 lb Organic ground beef
1 cup of Organic jasmine rice
3 cloves of fresh pressed garlic
Crumbled feta for the top
Was the veggies and hollow them out. Careful not slice your hands open or cut through the veggies. You need both 😉 to enjoy this meal. Using a small melon baller might help, but I use a nice small sharp knife. Goal is to hollow the veggies without damaging the shell that will keep the stuffing.
Best beef for this is organic and semi fat. Don’t go lean – the dish with be way too dry and tasteless. For vegetarians; omit the beef and use a coarse chop of the hollowed out innards, add mushrooms and viola! Turn the oven on to 475 degrees and get your baking dish ready.
Mix up the beef with spices, rice, and pressed garlic. Use as much spices to your liking and diet. Drizzle olive oil as you are mixing the stuffing – again amount is up to you. We love bathing in it so we go wild!
Stuff each veggie somewhat loosely to allow for the rice expansion as it cooks. Place the veggies upright. Once done stuffing them all. Pour a lukewarm water at the bottom of baking dish – just enough to come up to quarter of the height. With a spoon carefully put some of the lukewarm water into each veggie as well – makes for more moist stuffing.
Cover up the baking dish with a parchment paper to help it steam while cooking and keep the moisture. Bake for 40 minutes. Then turn off the over, put crumbled feta on top of each veggie and broil till feta is pink and melty.