Stuffing¼ cup rice1¼ lb. ground beef1 onion, chopped6¼ Tbsp. chopped parsley6½ Tbsp. Swiss cheese, grated½ tsp. salt1 tsp. Harissa Paste
Tomato Sauce5 medium tomatoes, washed, peeled, deseeded, pureed2 cloves garlic, crushed7 Tbsp. olive oilSalt and pepper to taste½ cup water
Vegetables4 small zucchini, cut lengthwise, scooped out4 tomatoes, scooped out (cut off top first or cut in half)4 medium potatoes, peeled, scooped out (cut off top first or cut in half)4 small mild chilies such as Anaheim or Poblano, deseeded, scooped out (cut off top first or cut in half)2 small eggplants, scooped out (cut off top first or cut in half)
1.To start the stuffing, boil rice for about 10 minutes
2.Mix ground beef, onion, parsley, cheese, and rice in a bowl.
3.Add salt and Harissa Paste, and mix well.
4.Allow to stand for 10 minutes.
5.To start the tomato sauce, brown tomatoes and garlic in olive oil.
6.Add salt and pepper to taste.
7. Add ½ cup of water and cook for about 15 minutes.
8.Preheat oven to 350°F.
9.Fill prepared zucchini, potatoes, tomatoes, chilies, and eggplant with stuffing.
10.Place stuffed vegetables on a baking dish.
11.Pour tomato sauce over the top.
12. Bake until stuffing is cooked, about 20 minutes.
13.Arrange vegetable parcels on a serving dish.