Jad made some fabulous stuffed cucumbers and zucchini for the 4th of July this year. It is so yummy and healthy. Try it out!
- 2.5 cups rice
- 1 pound uncooked ground beef
- 4-5 green onions, finely chopped
- 1 bunch of finely chopped parsley
- 2 cloves minced garlic
- 1 finely chopped and de-seeded jalapeno
- 1 medium tomato, finely chopped
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 packet of any powdered Goya
- Nutmeg and cumin to taste
- Chunks of potatoes and carrots, as desired
- 20 medium or 15 large washed and cored cucumbers/zucchini
- Two cans tomato paste
- 3 chicken bouillon cubes (Maggi or Knorr brand)
- Soak rice in warm water for 45 minutes.
- Rinse the rice and put in large bowl.
- Add uncooked ground beef to rice.
- Mix in green onions, parsley, garlic, jalapeno and tomato.
- Add 1/4 cup olive oil to mixture. Add salt (a generous amount) and pepper to taste. Add Goya, nutmeg and cumin.
- Mix all ingredients really well.
- Wash and core the cucumbers/zucchini. Make sure to core them as much as possible. Keep the tops.
- Stuff the cucumbers/zucchini with the mixture 3/4 filled to the top. Put the top on. Prick each with a toothpick 2-3 times.
- Stack them snugly in a pot. Add carrot and potato chunks to the pot to fill up gaps.
- Add tomato paste to the pot with 6 cups water. Add bouillon.
- Press a plate onto the cucumbers/zucchini to keep them from floating. Remove the plate and bring the sauce to a boil.
- Cover pot. When the carrots are soft, the food is ready.
Such a hearty meal!