1. Core vegetables (squash, potatoes, green peppers, and tomatoes), using a squash corer if possible (or vegetable peeler if not available), by cutting small hole at one end and carving out a column. Then scrape the insides until left with medium width outside edges (not so thin it will fall apart, but thin enough to create a hole to put rice/lamb into. Be sure to shave off the bottom stem part of the squash. Keep the squash insides to make another dish. Keep the tomato insides in another bowl. Keep the green pepper stem to put back on so the insides don't fall out later.
2. Rinse 1.5 cups of rice with water and soak. Then in a large bowl mix the soaked (uncooked) rice with ground lamb, cinnamon, 2 tablespoons of vegetable oil, salt, and pepper.
3. Stuff the vegetables with the meat/rice mixture. Do not pack too tight, just loosely with a lot of room. Rice will expand as it cooks.
4. Put stuffed veggies in large pot.
5. Mix in one bowl the tomato insides, some diced tomatoes (or paste) and water, salt, pepper, and lemon. Pour this mixture into large pot with veggies.
6. Turn pot on high heat on stove top. Add pepper to top. Fill up pot with enough water to be halfway up pot/veggies.
7. Cook for ~40-50 minutes. (might have the time wrong, it is more than 30 minutes, but i think less than 1 hour) While it cooks, spoon sauce over top a few times.
For the side dish with the squash insides:
1. Fry chopped onions in vegetable oil in pan.
2. Add squash and garlic minced with salt and pepper and fry more.
3. Add copped mint on top (and add lemon - optional).
4. Eat with bread.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (402g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 67 (22%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1g|
|Cholesterol 18.4mg||6 %|
|Sodium 33.4mg||1 %|
|Potassium 875mg||23 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 46.2g|
|Protein 10.4g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 307
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