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A variety of different vegetables filled with meat, rice or a combination of both.
This is a staple dinner for most of the Middle East, Near East and the Eastern Mediterranean

A vritual cornucopia of Armenian stuffed vegetables!



• 1 1/2 lbs. ground lamb or ground round or 3/4 lb. each lamb and lean ground top round
• 1/2 cup rice or bulghour, or a combination
• 1/4 cup green bell pepper [chopped fine]
• 1/4 cup armenian or Italian parsley [chopped]
• 8 oz crushed tomatoes or tomato sauce
• Cayenne pepper to taste
• 1/4 cup lemon juice
• 1 teaspoon basil
• 1 teaspoon black pepper or to taste
• 1 teaspoon salt or to taste
• 1 medium yellow onion [chopped]
• 2 cups water or 1 can Swanson's® chicken broth or beef broth (Enough to just cover the vegetables.) VEGETABLES: 1. A variety of vegetables can be used including red, gold, and or green bell peppers. Also used are large zucchini squash, summer squash, tomatoes, potatoes, onions, apples, grape leaves, cabbage leaves, quince and small eggplant. 2. Using a bell pepper as an example, cut the top stem end off, and save as a lid. Scoop out the vegetable leaving an opening for the filling of about 1 1/2 -2 inches in diameter and about 2-3 inches deep. Gently clean out the seeds, and larger veins. Fill the scooped out vegetables with the filling mixture, put the cut top back on top and place upright in a large covered casserole. 3. For instructions on filling the cabbage and vine leaves, visit:


4. Pour over the crushed tomatoes or tomato sauce with broth or 1 cup of water. Cover and cook in a preheated 350º degree oven for about 1-1 1/2 hours. 5. Try this dish served with a dollop mahdzoon** (Greek style yogurt) over the filled vegetables. **See Soups or Yogurt for mahdzoon recipe or use plain yogurt. NOTE: THE VIDEOS BELOW MIGHT BE OF HELP

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