Greek Cypriot Stuffed Vegetables

A traditional and delicious Greek Cypriot dish! A family recipe where you can use lots of different vegetables - peppers, and tomatoes are two of the popular ones, but you can also stuff courgette/zucchini, aubergine, marrow, potatoes, and onions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200C/Gas 6/400F.

Step 2

Prepare the Bell Peppers - Slice off the “lid” and put to one side. Remove the seeds and membrane and discard.

Step 3

Prepare the Beefsteak Tomatoes - Slice a “lid” and put to one side. Scoop out the flesh, roughly chop, and place in a bowl.

Step 4

Prepare the Courgette - Slice a tiny sliver from the bottom so that they can sit without falling over. Then slice a “lid” off lengthways, and scoop out the flesh with a teaspoon. Chop the flesh and add to the tomatoes.

Step 5

Prepare the Potatoes - Peel, then slice a sliver from the bottom so that they can sit without falling over. Slice off a “lid” then using a knife and teaspoon, scoop out some of the potato to make a hollow for the stuffing to sit. Discard this inner potato, as it’s not needed.

Step 6

Prepare the Onions - Top and tail, then peel off the skin. Cut a slit from top to bottom a few layers in, and place in boiling hot water for about a minute. Remove, and you will be able to easily pull off the layers keeping them intact.

Step 7

Spray a roasting dish with some low-calorie cooking spray, or with a brush of olive oil. Stand all the vegetables inside the dish.

Step 8

To make the filling, spray some low calorie cooking spray (or a drizzle of olive oil) into a frying pan. Add the chopped onion, and sweat for 2-3 minutes, then add in the reserved tomato and courgette flesh from the vegetable preparation above.

Step 9

Add the pork/beef mince, and cook for 6-8 minutes until browned.

Step 10

Remove from the heat. Add the dried mint, ground cinnamon, parsley, lemon juice, and salt. Mix well. Taste for seasoning – add more of the herbs and spices if you so wish.

Step 11

Stir in the white rice and mix well.

Step 12

Distribute the stuffing mixture between the various vegetables. For the onions, place some of the mixture into one half of the “shells”, and wrap it around. You could secure with a cocktail stick, but I never do.

Step 13

For the cooking liquor, crumble a stock cube into the hot water, and stir in the tomato puree. Pour some of this mixture into each of the stuffed vegetables, and around the vegetables too.

Step 14

Cover the tray with foil, and place in the oven to cook for 1½ to 2 hours – remove the foil for the last 20-30 minutes of cooking time to brown off.

Step 15

Serve hot with a Greek salad and dips; can also be served cold/at room temperature.

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