Author: Amna Serves: 4 Time: 2 hours
Difficulty: moderate
Ingredients:
- 2 big onions
- 6 medium sized grean bellpepper
- 1 big potatoe
For the stuffing:
- about 200 grams minced meat
- 2 small onions diced small
- 2 tomatoes diced small
- 1 cup parboiled rice
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped coriander
- 2 tablespoon tomatoe paste
- 3 tablespoon cooking oil
- 1/2 tablespoon salt
- 1 tablespoon “ras el hanout” spice mix
- 1/2 tablespoon ground dry mint leaves
Instructions:
prepare the vegetables for stuffing:
Peel the 2 onions & make one longitudonal cut on one side of each onion. Make the cut just so deep that it reaches the middle of the onion.
Poil the onions in water for few minutes just enough for the layers to loosen up. Take out of the water. Let it cool down then pull the onion layers away from each other.
Peel a potatoe then make a deep hole in the middle on both halves & set aside.
Cut the top of the bellpeppers and then remove the seeds. Also set aside.
Prepare the stuffing:
Mix all the ingredients together until they are well combined
start stuffing the onions by taking 1 layer at a time and filling the middle with stuffing then rolling it up to close it . Stuff the bellpeppers & the potatoes too but make sure not to over fill. Stock the stuffed vegetables in the top layer of a steamer pot and cover them. Steam them for about 40 minutes on medium heat or until th rice is cooked.
Bon Appetit!
Sussex Squad Cooking Club 