6 (SERVING SIZE: 2 STUFFED VEGETABLES)
--- INGREDIENTS ---
- 6 medium (738 grams)ripe but still tight large tomatoes
- 3 medium (900 grams)sized aubergines
- 3 green bell peppers ( 357 grams) (you can use any color bell peppers you like)
- 500 grams lean beef mincemeat
- ¾ cup ( 70 grams) Carolina Rice
- 1 cup (240 ml) water
- 1/2 cup (25 grams)spring onions, the green part only
- ½ cup(25 grams) leeks the green part only
- 3/4 cup (180 ml) of olive oil
- ½ cup (120 ml) wine
- 1 bunch of chopped parsley
- 1 bunch of chopped mint
- ½ teaspoon (1 gram) cumin
- ½ teaspoon(1 gram) cinnamon
- 6 tablespoons (90 ml) lemon juice
- freshly ground pepper
--- INSTRUCTIONS ---
- Preheat the oven at 180°C/ 350 °F degrees.
- Cut 1 slice off each tomato.
- Scoop out the flesh, making sure to retain some flesh around the skin.
- Flip them over to release most of its juice.
- Cut one slice off each pepper.
- Remove all of the seeds and white flesh.
- Remove a thin slice of the aubergines back to allow it to sit properly on a pan.
- Remove one more slice from the stalk and with a spoon remove the flesh and dice it.
- Remove some of the aubergine skin if you want.
- Add ½ cup olive oil in a large pan (chose a pan that will fit all the vegetables close to one another.
- Place all the vegetables (except tomatoes) in the pan and roast them for 30 minutes.
- Blend the tomato flesh until smooth.
- Place a large pan over medium-high heat.
- Add the ground meat, leaks, onion, aubergines and cook for 5-7 minutes until all meat juice evaporates.
- Add the wine and let the alcohol evaporate.
- Add the rice while stirring and then half the blended tomato along with 1 cup of water.
- Add the freshly ground black pepper, cumin, and cinnamon.
- Add the salt to taste and boil on a medium to low heat for 5 minutes.
- Add the juice of one lemon.
- Add finely chopped parsley and mint.
- Remove from heat. The stuffing will have a lot of juice.
- Remove the pan with the roasted vegetables for the oven.
- Let them cool.
- Fill the vegetables 3/4 of the way.
- Pour 1/3 cup olive oil over the vegetables.
- Cover the vegetables with their respective lids and layout on the oven; stack them close to one another.
- Whisk the remaining tomato with the juice of 1 lemon, salt, and pepper.
- Pour the contents of the bowl liberally over the vegetables.
- Cover with parchment paper and aluminum foil.
- Bake covered for the first half-hour.
- Uncover and cook for 30-45 min.
High in Vitamins A, C, E, K, B6, B12, Iron, Folate, Thiamin, Niacin, Pantothenic acid, Magnesium, Manganese, Zinc, Selenium,
[The recipes are property of the Digestive Nutrition Clinic and have been overseen by our Registered Clinical Dietitian Nutritionist and FODMAP expert. ]