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4 Serves
75 Mins
Hollow out the vegetables using a chefs knife and prepare the meat filling by mixing the ground lamb with spices in a large mixing bowl.
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AlgerianVitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
65 µg / 400 µgCalcium
46 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
39 mg / 420 mgPhosphorus
240 mg / 1,250 mgPotassium
466 mg / 4,700 mgSodium
1190 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Stuff the prepared vegetables with the meat mixture and set aside.
Heat olive oil in a large heavy-bottomed pot over medium heat and sauté the onions and garlic until softened.
Add the stuffed vegetables to the pot, pour in the vegetable stock, and season with salt and pepper. Simmer covered until the vegetables are tender and the meat is cooked through.
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Algerian