- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
-
Login/Register
Meat
Medium
0 Servings
Allergens 
No Allergens specified
1 Hour, 30 Minutes
Diets
Submitted by esteezonline
A hearty, lemony dish from yesteryear!
1 cup jasmine rice
juice of 3 lemons
2 tbsp tomato paste
zucchinis
2 tsp salt
peppers
1 tsp black pepper
tomatoes
2 tbsp oil
2 lbs minced meat
water for simmering
1/3 cup water (for meat mixture)
Put oil in a deep skillet, set aside.
Using the back of a spoon, scoop out the inside of the zucchinis and place the zucchini mush in the pot. Put zucchinis aside.
For pattypan squash (those cute flower shaped zucchinis), cut the top of the squash so that the top looks like a ‘lid’. Set aside.
Peppers: cut the top like a lid, remove and discard all the seeds from the inside. Set aside. In a bowl, add meat, rice, water, salt, pepper. With your hands mix it all up. Use this meat mixture to fill up all the veggies and place veggies on top of the mixture in the skillet. When all veggies are placed nicely and sitting together in harmony 🙂 add salt, pepper, lemon juice, tomato paste, to a bowl and mix well. Pour mixture over the veggies. Add water to completely cover the veggies. Add a pinch of salt for flavor. Cook on the stove top, covered on high until comes to a boil then lower heat to medium, and cook for approx an hour checking that the water doesn’t completely evaporate. Or you can bake in a pyrex at 350, covered for approx an hour. Refrigerates and freezes well.
How Would You
Rate this recipe?
Please log in to rate
Reviews