Spiced Ground Beef For Stuffing Vegetables Recipes

Steps:

• Preheat oven to 350°. Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings., In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and salt., Place red peppers in a greased 8-in. square baking dish. Fill with meat mixture. Bake, covered, until peppers are tender, 35-40 minutes. Top with provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.

Steps:

• Heat the oil in a pot and add the cumin and mustard seeds, when they start to splutter, add the onions. Fry for 4 minutes.
• Add the ginger and garlic, fry for 1 minute.
• Reduce heat to medium and add the ground beef. Stir fry till the meat is crumbly and the liquid has evaporated.
• Reduce heat to low, add all the remaining ingredient. Stir well. Cover pot with a lid and cook for 10 minutes.
• Stuff vegetables, and bake in oven till veg is done.
• Garnish with chopped coriander leaves.