A classic and comforting dish where tomatoes, bell peppers, and zucchini are generously filled with a savory mixture of ground beef, rice, and aromatic herbs. This family-friendly dish, perfectly browned in the oven, delivers an explosion of flavors with every bite and will delight everyone at the table.
⏱️75 min
📊Medium
👥4 servings
🍽️Main
familybudget-friendly
Ingredients
4 piècesround tomatoes
2 piècesred bell peppers
2 pièceszucchini
400 gground beef
150 gwhite rice
2 piècesonions
3 goussesgarlic
2 cuillères à soupetomato paste
250 mlvegetable broth
4 cuillères à soupeolive oil
20 gfresh parsley
1 pincéesalt and pepper
Instructions
1PREPARE THE VEGETABLES: Preheat your oven to 180°C (350°F). Cut off the tops of the tomatoes and gently hollow them out with a teaspoon, reserving the flesh for the sauce. Cut the bell peppers in half lengthwise, remove the seeds and white membranes. Also cut the zucchini in half lengthwise and gently hollow them out to create welcoming cavities. Place all hollowed vegetables in an oiled baking dish.
2COOK THE FILLING: In a large skillet, brown the crumbled ground beef over medium-high heat for 5 to 6 minutes, stirring regularly until well browned and crispy. Finely chop the onions and garlic, then add them to the meat and cook for 3 more minutes until the aromas release. The base should be well caramelized to develop a deep and rich flavor.
3COOK THE RICE WITH THE MEAT: Pour the raw rice into the skillet with the meat and stir for 2 minutes to coat it well with oil and flavors. Stir in the tomato paste and mix constantly for 1 minute. Gradually pour in the hot vegetable broth, add the finely chopped fresh parsley, salt, and pepper to taste. Simmer covered for 10 to 12 minutes until the rice is partially cooked and the liquid is almost completely absorbed.
4FILL THE VEGETABLES: Using a spoon, generously distribute the filling into each prepared vegetable, pressing it down lightly to secure it well. The vegetables should be well filled but not overflowing. Pour the reserved tomato flesh around the vegetables in the dish to create a moist sauce that will keep them tender during cooking. Drizzle everything with 2 tablespoons of olive oil.
5BAKE AND COOK: Cover the dish with aluminum foil and bake at 180°C for 30 minutes. Then remove the foil and continue cooking uncovered for 12 to 15 additional minutes until the vegetables are tender when pierced with a sharp knife and the tops are lightly browned and caramelized. You should see light juices bubbling around the vegetables.
6FINISHING AND SERVING: Remove the dish from the oven and let it rest for 5 minutes before serving, which allows the flavors to settle and the temperature to become pleasant. Check the seasoning and adjust if necessary. Serve the stuffed vegetables hot, arranging them harmoniously on plates and pouring some juice around them. You can sprinkle with additional fresh parsley for final garnish and added freshness.