Filled Vegetables - Oriental Style

We like to eat filled zucchini and bell peppers (our recipe can be found here) but we were looking for something a little different.


This oriental style filled vegetables is still very simple but that flavor is distinctly different from our usual recipe. We also mixed it up a bit and filled onions and tomatoes along with our typical bell peppers.

We filled one bell pepper, four medium onions and three tomatoes with these measurements: 


250 g ground beef (or ground lamb)
2 tomatoes
1 onion
2 bulbs, garlic
1/2 of a bundle of green onions
1 tsp dill
1 tsp parsley
1/2 Tbs tomato paste
1/2 Tbs coriander
1 Tbs sweet paprika
1 Tbs spicy paprika
1/2 Tbs cumin
a pinch of cinnamon
salt
pepper
Vegetables of your choosing. We recommend a mix of onions, tomatoes, bell pepper, zucchini, or eggplant


Preheat the oven to 160 C (320 F). At the same time, if you are going to be using onions, put a pot of water on the stove to boil.

To prepare the vegetables:

Onions: Cut off the root side of the onions and peel. Boil in water for two minutes. Drain and run cold water over the onions. Remove the other side of the onion (the top) and take other the middle layers, leaving only the two outermost layers.








 
Tomatoes: Cut off the top of the tomato and use a spoon to dig out the center.

Bell pepper: Cut the stem and top off. Remove the seeds from the inside.

Zucchini and eggplant: Cut in half (longways) and use a spoon to dig out the middle, leaving a canal to be filled.


 Filling: 




Dice the garlic, tomatoes and onions (listed in the ingredients section, not the ones you will fill!). If you want to save yourself a few onions, use the insides from the ones you hallowed out.

 Mix with the raw ground beef and all of the seasonings.










Use a spoon to fill each hallowed out vegetable.

Bake for one hour

Serve with salad, bread or rice.