Hashwe Arabian Stuffed Vegetables
Dive into the rich, aromatic flavors of the Middle East with Hashwe Arabian Stuffed Vegetables—a comforting, vibrant dish perfect for family gatherings or special occasions. This recipe features zucchini, bell peppers, and eggplants lovingly stuffed with a hearty mixture of spiced ground lamb or beef, long-grain rice, and warm Middle Eastern spices like cinnamon and allspice. The stuffed vegetables are simmered in flavorful chicken or beef stock to achieve tender, melt-in-your-mouth perfection. Easy yet elegant, this one-pot dish is as visually stunning as it is delicious, and it pairs beautifully with a side of yogurt or a crisp salad. Whether you're new to Middle Eastern cuisine or a seasoned fan, Hashwe Arabian Stuffed Vegetables is a must-try that brings tradition and vibrant tastes straight to your table.
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Recipe Information
Ingredients
- 6 pieces Zucchini (medium-sized)
- 4 pieces Bell peppers (any color)
- 4 pieces Eggplants (small)
- 500 grams Ground lamb or beef
- 1 cup Long-grain rice
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 teaspoon Cinnamon
- 1 teaspoon Ground allspice
- 0.5 teaspoon Black pepper
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 cups Chicken or beef stock
- 2 tablespoons Fresh parsley (chopped, optional garnish)
Instructions
Wash the zucchini, bell peppers, and eggplants thoroughly. Cut the tops off the zucchini and bell peppers (reserving them as lids). For the eggplants, slice off the stems, leaving the tops open.
Using a small knife or a corer, scoop out the insides of the zucchini, eggplants, and bell peppers, being careful not to puncture the walls. Set the hollowed vegetables aside.
Rinse the rice under cold water until the water runs clear, then drain.
In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Add the garlic and cook for 1 more minute until fragrant.
Add the ground lamb or beef to the skillet, breaking it apart with a wooden spoon. Cook until the meat is browned and fully cooked, about 6-8 minutes.
Stir in the tomato paste, cinnamon, allspice, black pepper, and salt. Mix well, then add the rinsed rice. Cook for 1-2 minutes, allowing the rice to soak up the flavors from the meat and spices.
Stuff the hollowed vegetables with the hashwe mixture, leaving a small gap at the top to allow the rice to expand during cooking. Place the reserved tops (lids) back onto the stuffed bell peppers and zucchini.
Arrange the stuffed vegetables upright in a large pot. Pour the chicken or beef stock into the pot, ensuring the liquid reaches about halfway up the vegetables.
Bring the stock to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 50-60 minutes, or until the rice is fully cooked and the vegetables are tender.
Carefully remove the stuffed vegetables from the pot and place them on a serving platter. Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 99 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1393 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
