Stuffed Greek Vegetables

Submitted by United Church of God on Wed, 2011-05-25 12:12
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Description

A Greek spin on flavor...and a healthy way to eat delicious food.

Summary

Yield
Servings
Source

George & Elfe Contis, NSW AUS

Prep time1 hour

Ingredients

4 medium to large tomatoes (scoop out centers and retain flesh and tops)
4 small capsicums (bell pepper) (scoop out and retain tops)
4 small to medium eggplants (scoop out centers and retain tops)
1 large onion (chopped)
4Clovegarlic (chopped)
1 1⁄10Poundbeef mince (hamburger)
2Cuprice
  salt and pepper to taste
1⁄4Cupparsley (chopped)
  olive oil

Instructions

Fry onion and garlic in olive oil in pan. Add mince (hamburger) and brown for 6-8 minutes. Add chopped or grated centers from the tomatoe and eggplant and the parsley. Fry together for a further 8 minutes. Add uncooked rice and fry lightly. Fill each vegetable with about 3 soup spoons full of meat and rice filling. Cover with the vegetable top and place in baking dish upside down. Add 2 cups of water to swell the rice, and bake in 200 degree C oven (390 F) for 30-40 minutes or until water has absorbed. Cover with foil once the vegetables have browned so as not to dry out.

Notes

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