Mediterranean Spice-Infused Veggie Delight 🌿🍆

Spiced Rice Stuffed Veggies Recipe

🕒 Total Time: 1 hour 57 minutes
🥘 Yield: 8 servings

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Description:
Unite the vibrant flavors of summer harvest veggies with the aromatic spices and herbs of the eastern Mediterranean in this enticing recipe. Perfect for a simple meze table or a flavorful side dish to accompany grilled or roasted meats, poultry, or fish. Bursting with savory and sweet notes, this dish is sure to delight your taste buds!

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/3 cup pine nuts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup short-grain rice
• 1/4 cup currants
• 1/4 cup raisins
• 1 1/2 teaspoons salt, divided
• 3/4 teaspoon granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon black pepper
• 4 eggplants
• 7 tomatoes
• 2 green onions, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint leaves, chopped
• 6 mini sweet peppers
• 2 banana peppers
• 2 tablespoons lemon juice
• 8 oz lean ground lamb or beef (optional)

Instructions:

1. In a saucepan, heat 2 tablespoons of olive oil over medium-high heat. Saute pine nuts until slightly darkened, about 2 minutes.

2. Add chopped onion and garlic to the saucepan. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes.

3. Stir in rice, currants, 1 1/4 teaspoons of salt, sugar, cinnamon, allspice, and pepper. Mix well.

4. Pour in 2 cups of boiling water, reduce heat, cover, and simmer until the liquid is absorbed but the rice is still slightly firm, about 18 minutes. Transfer the mixture to a bowl and let it cool.

5. Press lightly and roll the eggplants over a work surface to loosen the flesh. Slice off 1/8-inch thick slices lengthwise from each eggplant. Use a spoon to scoop out the flesh, leaving about 1/4-inch thick walls. Set the eggplant shells aside and chop the flesh and slices.

6. Core and chop one of the tomatoes. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Saute the chopped eggplant, chopped tomato, and remaining salt until the eggplant is softened, about 5 minutes. Let the mixture cool.

7. Add the cooked eggplant and tomato mixture to the rice mixture along with green onions, parsley, dill, and mint. Toss everything together with a fork.

8. Cut 1/2 inch off the tops of the mini sweet peppers and remaining tomatoes. Use a spoon to remove the seeds and ribs from the peppers and tomatoes.

9. Fill the eggplants, peppers, and tomatoes with the rice mixture. Place them in a roasting pan that is just large enough to hold the veggies snugly.

10. Drizzle the veggies with the remaining olive oil, 1/2 cup of water, and lemon juice. Cover the roasting pan with lightly greased foil.

11. Bake in a 400°F degree oven for 1 hour. Then, uncover and bake for an additional 15 to 20 minutes, or until the veggies are very tender.

12. Serve the stuffed veggies warm or at room temperature, with the pan juices spooned over the top.

Variation (optional):
Before cooking the eggplant, brown 8 oz of lean ground lamb or beef in a skillet. Drain off any excess fat and add the cooked meat to the filling mixture before stuffing the veggies.

Enjoy the explosion of flavors in this spiced rice stuffed veggies recipe, inspired by the culinary wonders of the Mediterranean!