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Lamb, feta & mint stuffed vegetables
Lamb, feta & mint stuffed vegetables
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Nutty, high-fiber burghul enhances this Middle Eastern dish.
Ingredients:
  • 200g burghul
  • 300g lean lamb mince
  • 4 large zucchini, halved lengthways
  • 4 large tomatoes
  • 6 green shallots, ends trimmed, thinly sliced
  • 75g low-fat feta, crumbled
  • 20.00 ml finely chopped fresh mint
  • 1 tsp finely grated lemon rind
Instructions:
  • Place burghul in a large heatproof bowl and cover it with boiling water. Allow it to sit for 15 minutes until tender. Drain well in a fine sieve, pressing out any excess moisture with the back of a spoon. Return burghul to the bowl.
  • 1. Preheat a large non-stick frying pan over high heat. Add the ground meat and cook, using a wooden spoon to break it up, for 6 minutes until it's nicely browned. Remove any extra fat. Let it cool.
  • Preheat your oven to 180°C and prepare a large baking tray with non-stick baking paper. Hollow out the zucchini and tomatoes, leaving a 1cm border around the edges. Place the empty zucchini and tomatoes on the baking tray.
  • Combine the reserved tomato flesh, minced meat, shallot, feta, mint, lemon zest, and cinnamon with the bulgur, stirring until well mixed. Season generously with salt and pepper.
  • Evenly distribute the burghul mixture into the tomato and zucchini shells. Bake for 35 minutes or until the shells are tender and the stuffing is golden. Serve.

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