Azerbaijani-inspired · stuffed vegetables
Azerbaijani-Style Beef and Rice Stuffed Vegetables
Tomatoes, bell peppers, and eggplant bake around a fragrant ground beef, rice, and herb filling.
Cook
Make dinner
- 01
Heat the oven to 375°F. Cut tops from the tomatoes and peppers and hollow them out. Halve the eggplant and scoop out some flesh, leaving sturdy shells.
- 02
Cook beef and onion in olive oil until browned and 160°F. Stir in rice, herbs, 3/4 teaspoon salt, and black pepper.
- 03
Pack the filling into the vegetables, replace the tomato and pepper tops, and arrange snugly in a baking dish with the broth.
- 04
Cover and bake for 25 minutes, then uncover and bake 10 minutes more, until the vegetables are tender.
Make it work
Useful swaps
- Use ground lamb instead of beef.
- Use cooked lentils instead of beef for a meatless filling.
Why this is a good weeknight call
The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
