INGREDIENTS

Stuffing
¼ cup rice
1¼ lb. ground beef
1 onion, chopped
6¼ Tbsp. chopped parsley
6½ Tbsp. Swiss cheese, grated
½ tsp. salt
1 tsp. Harissa Paste

Tomato Sauce
5 medium tomatoes, washed, peeled, deseeded, pureed
2 cloves garlic, crushed
7 Tbsp. olive oil
Salt and pepper to taste
½ cup water

Vegetables
4 small zucchini, cut lengthwise, scooped out
4 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)

INSTRUCTIONS

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.