Shared with The Kosher-Halal Cookbook by Sarah Cohen Shapiro

“This is a recipe that both of my grandmothers made. My maternal grandmother was from Urmia, in Iran, and my paternal grandmother was Egyptian/Tunisian. We usually make this dish for Passover, and special occasions. It was very important for me to learn how to make it, since the smell of this dish when it’s ready reminds me of family.”

INGREDIENTS

• 3-4 bell peppers (any color), finely chopped
• 3 zucchinis, finely chopped
• 3-4 tomatoes, finely chopped
• 1 onion, chopped
• 1 cup fresh dill, chopped
• 1 cup fresh parsley, chopped
• 1 lb. ground beef
• 1 cup short grain rice
• 1 tbsp oil
• Salt, pepper, and allspice to taste (optional)

Preheat oven to 400 degrees Fahrenheit.

Seed and core the peppers, but save the tops. Cut the tops off the tomatoes and empty the contents into a bowl. Do the same for the zucchini. Set aside the emptied veggies.

In a large bowl, take the insides of the tomatoes and zucchini (finely chopped) and add the onion, dill, parsley, and spices. Add ground beef, rice, and oil. Blend ingredients well.

Stuff the mixture into your emptied veggies. After stuffing, arrange them in a roasting pan. Cover with foil, and place in a preheated oven for about 2 hours. Serve and enjoy!

Tip: Use the leftover stuffing to make meatballs.