4
Serves
Preparation time: 25 minutes
Cooking time: 1 1/4 hours
This recipe is based on the traditional Mediterranean idea of stuffing vegetables with a small amount of meat and other vegetables. In the famous Provençal dish, farci niçois, the stuffed vegetables are served with a tomato sauce.
1/2 pound (250 g) lean ground lamb
1 onion, chopped
4 bell peppers, mixed colors
4 large beefsteak tomatoes
2 large zucchini
1 tablespoon extra-virgin olive oil
3 garlic cloves, crushed
4 cups baby spinach leaves
1 1/2 cups cooked brown rice
2 tablespoons shredded fresh basil
1 large egg, lightly beaten
1/8 teaspoon freshly ground pepper
1. Cook the lamb and onion in a nonstick skillet over medium–high heat, stirring frequently, until the lamb is lightly browned and cooked through. Place a sieve over a bowl and drain the meat and onions through the sieve. The fat will drip through and can be discarded. Wipe the skillet and return it to the stovetop.
2. Cut each pepper in half lengthwise, keeping the stems intact, and remove the seeds and membranes. Cut the tops off the tomatoes and hollow out, chop the tops and tomato flesh, and place in a bowl. Cut the zucchini in half lengthwise and hollow out the centers, leaving 1/4-inch (0.5 centimeter) thick shells; chop the zucchini flesh, and add it to the bowl with the tomato.
3. Preheat the oven to 350°F (180°C). Heat the oil in the skillet over medium heat. Add the garlic, diced tomatoes and zucchini and cook until softened, 3 minutes. Add the spinach and cook until wilted, 3 minutes. Transfer the tomato mixture to a large bowl with the rice, lamb, basil, egg, and pepper; stir to combine.
4. Spoon the stuffing into the vegetable shells. Arrange the peppers and zucchini in a single layer in a deep roasting pan. Cover with foil and roast for 15 minutes. Add the tomatoes and roast until the vegetables are almost tender, 15 minutes. Remove the foil and roast until the vegetables are tender and lightly browned, 15 to 20 minutes. Serve warm or cool.
Per serving: 313 calories, 22 g protein, 31 g carbohydrates, 6 g fiber, 11 g total fat, 3 g saturated fat, 97 mg sodium.
Ingredient Note: Leftover brown rice works well in this recipe, or you can use precooked brown rice available on supermarket shelves.