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4 Serves
90 Mins
Prepare the vegetables by washing them thoroughly and carefully removing the tops and seeds to create hollow shells for stuffing.
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TunisianVitamin K
22 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
102 µg / 400 µgCalcium
63 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
179 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
1151 mg / 4,700 mgSodium
1099 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
9 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
79 mg / 300 mgCaffeine
0 mgNet Carbs
72 gAlcohol
0 g
In a large bowl, combine the ground meat, rice, onion, garlic, salt, and black pepper to create the filling mixture.
Stuff each vegetable shell with the meat and rice mixture, ensuring they are not packed too tightly to allow the rice to expand during cooking.
Heat the olive oil in a large Dutch oven over medium heat and sear the stuffed vegetables lightly on all sides.
Add enough water or broth to the Dutch oven to cover the vegetables halfway, then cover and simmer on low heat until the meat is cooked through and the rice is tender.
48
g11
g18
g
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Turkish