Lamb, feta & mint stuffed vegetables
Discover a flavorful and nutritious recipe for Lamb, Feta & Mint Stuffed Vegetables. This Mediterranean-inspired dish features tender bulgur, savory lamb mince, fresh zucchini and tomatoes, sweet shallots, creamy feta cheese, aromatic spearmint, zesty lemon, and a hint of cinnamon. Perfect for a satisfying and wholesome meal!
- 18 Feb 2025
- Cook time 45 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Lamb, feta, and mint stuffed vegetables make for a delicious and nutritious meal that combines the rich flavor of lamb with the freshness of mint and the tanginess of feta cheese. Perfect for a family dinner or a special occasion, this recipe is sure to impress your guests with its vibrant flavors and enticing aroma.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a medium pot, bring 2 cups of water to a boil. Add the bulgur, reduce heat to low, cover, and let it simmer for about 12-15 minutes until tender. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- Zucchini: Cut the zucchinis in half lengthwise. Scoop out the flesh, leaving a hollow center to create boats for stuffing, and reserve the scooped flesh.
- Tomatoes: Slice the tops off the tomatoes and scoop out the insides to create hollow bowls, reserving the scooped flesh.
- Shallots: Finely chop the shallots.
- In a large skillet over medium heat, cook the lamb mince until browned, breaking it into small pieces with a wooden spoon.
- Add the chopped shallots and cook until soft and translucent, about 5 minutes.
- Add the reserved zucchini and tomato flesh into the skillet, and cook for another 5 minutes until the vegetables are softened.
- Stir in the cooked bulgur, feta cheese, chopped spearmint, lemon zest, and ground cinnamon. Mix well to combine. Season with salt and pepper to taste.
- Place the hollowed zucchini halves and tomatoes in a baking dish.
- Spoon the lamb mixture into the hollowed vegetables, pressing down to ensure they are well-stuffed.
- Cover the baking dish with aluminum foil and bake in the oven for 25-30 minutes until the vegetables are tender.
- Remove from the oven and let it cool for a few minutes before serving. Enjoy your flavorful lamb, feta, and mint-stuffed vegetables!
Tips:
- Choose fresh and firm vegetables to ensure they hold their shape after being stuffed and baked.
- Be sure to use good quality lamb mince; it adds a depth of flavor to the dish.
- If you're short on time, prepare the filling a day in advance and store it in the refrigerator.
- For extra flavor, you can sauté the lamb mince with spices before mixing it with other ingredients.
- Use a small spoon or a melon baller to hollow out the zucchini and tomatoes carefully to avoid breaking them.
- While baking, placing the stuffed vegetables close together in the baking dish will help them stay upright and cook evenly.
- Add a splash of olive oil and a squeeze of fresh lemon juice before serving to enhance the flavors.
Enjoy the delightful combination of flavors in these lamb, feta, and mint stuffed vegetables. With the perfect balance of protein, fresh produce, and aromatic spices, this dish is not only scrumptious but also healthy. Serve with a side salad or warm bread to complete the meal. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 640 grams |
| Energy | |
| Calories 480kcal | 24% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 11g | 29% |
| Sugar 16g | 15% |
| Fat | |
| Fat 22g | 26% |
| Saturated 10g | 34% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 12% |
| Choline 100mg | 19% |
| Vitamin B1 0.41mg | 34% |
| Vitamin B2 0.68mg | 52% |
| Vitamin B3 9mg | 53% |
| Vitamin B6 0.99mg | 58% |
| Vitamin B9 130ug | 34% |
| Vitamin B12 1.96ug | 82% |
| Vitamin C 80mg | 86% |
| Vitamin E 1.29mg | 9% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.47mg | 52% |
| Iron, Fe 3.88mg | 35% |
| Magnesium, Mg 160mg | 37% |
| Phosphorus, P 460mg | 37% |
| Potassium, K 1570mg | 46% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 5mg | 46% |
| Water | |
| Water 530g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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