Mel's calabacita rellena

Yield: 7 Servings

Measure Ingredient
1 \N MJNT73C
14 \N Medium green zuchinni*
1 pounds Ground beef/pork/veal comb.*
½ cup Raw Unconverted Rice*
½ \N Medium Red Tomato*
⅛ cup Water*
½ \N Small onion*
1 \N Garlic clove*
2 tablespoons Dried Mint Leaves*
½ teaspoon Salt*
½ teaspoon Black pepper, ground*
2 \N Garlic Cloves
1 \N Small onion
4 \N Medium red tomatoes
2½ teaspoon Salt
2 tablespoons Dried mint leaves
5 cups Water
1 \N Small hot pepper
½ \N Juice of 1 lemon

Wash zuchinni and cut off tips. Using a small sharp knife, scoop out the insides. Combine meat and rice in a large mixing bowl. In a blender, combine ½ tomato, water, garlic clove, onion, mint , salt & pepper and blend in a blender until smooth. Mix with the meat and rice mixture. Stuff mixture into the zuchinni and place in a pressure cooker. Mix the remaining garlic, onion, tomato, salt, mint, water,pepper, salt & Pepper & blend. Add to pressure cooker, along with the dried mint. Cook in pressure cooker on low after pressure rises to maximum allowed pressure and cook for 20 minutes. Allow pressure to release of its own accord. Add the juice of ½ lemon and check for salt. Although I haven't tried it, I believe this could be cooked in the oven in the same manner if the rice is cooked first.

Starred <*> ingredients are those used in the stuffing. The rest are for the sauce.

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