Stuffed Vegetable Marrows and/or Peppers

 

Vegetable marrows are very similar to zucchinis, so if you can't find them at the market, look for big zucchinis.

 

Ingredients:

 

Number of vegetable marrows/peppers depends on how big is your pot in which you plan to cook it. I had 3 vegetable marrows and 3 peppers which made 9 "cups".

 1 medium onion

 1Tsp oil

 1lb (450g) ground beef/pork

 1/4 cup rice 

1 potato

 few tomatoes or 1 can (19oz/540g) diced tomatoes

 salt and black pepper to taste

 

Wash vegetables. Remove stems and bottoms of vegetable marrows being careful not to cut too deep because you need to end up with cups that will be filled in. Peel vegetable marrows and remove seeds from peppers.

 

 

With a teaspoon, preferably small grapefruit spoon, remove insides of vegetable marrows to get cups. Leave it aside.  

 

 

 

Dice onion and put it together with oil into the pot. Sauté diced onion until onion is translucent. Add salt, black pepper and ground meat. Brown the meat and when it's done, add rinsed out rice. Mix it together.  Now that filling is ready, take each "cup" and fill it almost to the top. Place them in the same pot you used for browning the meat. Close each "cup" with potato slice. Add tomatoes around cups and fill the pot with water. Now it's ready for cooking.

 

 

 

 Since filling is already cooked you don't need to worry about it. Cover the pot and when it starts boiling, turn the heat down. After 20-25 minutes check with fork if potato and "cups" are soft. If they are, cooking is finished.

 

 

Serve with plain yogurt if you like.