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–+ servings
Total Time :1 hour 30 minutes
Servings: 8

INGREDIENTS
 

  • 4 medium potatoes
  • 6 mini bell peppers
  • 4 medium onions
  • 4 small zucchinis
  • 4 medium tomatoes
  • 1 cup Swiss chard leaves or celery leaves, finely chopped
  • 1 cup tomato purée
  • ¼ cup parsley, finely chopped
  • 5 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 1 tablespoon date syrup
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 3 cups boiling water

Filling:

  • 1.1 pound/500 grams ground beef, preferably from chuck
  • 1 cup short-grain or jasmine rice
  • ½ cup parsley, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 large onion, peeled and quartered
  • 4 garlic cloves, peeled
  • 2 medium tomatoes, peeled and finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ras el hanout
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon salt
  • 1 tablespoon date syrup

INSTRUCTIONS

  • Using a food processor, pulse the onion, garlic, parsley, and cilantro until finely chopped. Transfer to a large mixing bowl. Add the ground beef, rice, chopped tomatoes, olive oil, spices, salt, and date syrup. Mix thoroughly with your hands or a spoon until fully combined.
  • Trim and hollow the potatoes, zucchinis, and tomatoes using a paring knife or a melon baller. Slice the tops off the mini bell peppers and remove the seeds. Trim the ends of the onions and boil them in a medium saucepan of water for 7 minutes. Drain, let cool, then carefully separate into layers for stuffing.
  • Stuff each vegetable snugly with the beef and rice mixture, pressing the filling in gently without overpacking. Arrange the stuffed vegetables tightly together in a wide, heavy-bottomed pot.
  • In a bowl, whisk together the tomato purée, parsley, olive oil, paprika, date syrup, salt, black pepper, garlic powder, and boiling water. Pour the sauce over the stuffed vegetables. Cover the vegetables with a sheet of parchment paper, pressing it down directly onto them. Cover the pot with a tight-fitting lid.
  • Place over low heat and simmer gently for 40 minutes, until the rice is nearly tender and the sauce has thickened slightly. Meanwhile, heat the oven to 355°F/180°C (convection).
  • Uncover the pot and transfer it to the oven. Bake for 20 minutes, or until the tops are slightly golden and the sauce is bubbling and reduced.
  • Remove from the oven. Let rest for 10 minutes, then scatter with chopped Swiss chard or celery leaves. Serve warm or at room temperature.