How long does it take to make Stuffed vegetables?

Cook covered over low heat about 45 minutes, removing the lid for the last 5 minutes so the sauce thickens.

47 minTotal

3 minActive time

44 minSetting

#	What to do	How long
1	Mix the ground meat with the onion, parsley, cumin, paprika, rice, salt and black pepper	1 min
2	Halve the zucchini lengthwise and scoop out the insides with a teaspoon, leaving walls of about 5 mm	3 min
3	Fill the zucchini with the mixture up to ¾ full: the rice swells as it cooks	1 min
4	Arrange the zucchini, now stuffed, in a wide pot	1 min
5	Pour the stock over the zucchini	1 min
6	Heat in a wide pot and sauté the chopped caps 0 minutes. Add the stock and stir	40 min

Fill only three-quarters full: the uncooked rice swells inside the vegetable, and a full filling gets pushed out.

A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.

6 medium zucchini halved lengthwise for 500 g ground meat and half a cup of uncooked rice.
Hollow out the zucchini gently with a teaspoon, without piercing the bottom.
Whole zucchini are hollowed with a melon baller or a teaspoon until almost only the skin is left, and filled to about three-quarters of their height.
Peppers are stuffed whole: only the top is cut off. For cabbage, remove the thick vein from each leaf and roll like grape leaves. The tomato sauce usually also has lemon, sugar and salt.
Some blanch the zucchini halves in boiling water about 5 minutes before stuffing, until they soften slightly.
Stuffed vegetables can also be baked: arrange in a baking dish, pour over the sauce, cover tightly with foil and bake at 180°C (355°F) about 40 minutes.