Stuffed vegetables turkish style

As a kid I remember  hearing about this recipe through my mom, when she visited a friend for what was their monthly getogether much like kitty parties. Each one always came up with a researched recipe and this one such invasion in our kitchens when my mother came back going gaga about the recipe. 

We went on improvising this recipe over a period of time. Today, I try to make a version more closer to the turkish way of doing it.

Vegetables ( Capsicum, Tomatoes, Zucchini, Aubergines)
2 tbsp tomato paste
1 tspn paprika 
salt to taste
1 tspn Oil

For filling
1 cup basmati rice
1 cup white cheese of your choice
1 onion finely chopped
1 tomato finely chopped
1 tspn paprika
1 tspn garlic crushed
1 tspn cumin seeds powder
1 tspn all spice powder
salt to taste

1) In a pan, heat the oil, add the onions, garlic and saute
2) Add the tomato , paprika, all spice and rice. Add about 1.5 cups of water and let it cook until the rice is almost 3/4 done or the water is fully absorbed. Add the cheese and mix well
3) Cut the vegetables top and core the pulp for all. Fill the vegetables leaving about 1 inch place to the brim
4) In a deep pan, heat oil, add the tomato paste, salt, paprika and water. When it comes to a boil. place the vegetables
5) Cover and let it cook for 20 min or so Check for the vegetables to be cooked

Serve with cheese garnished on top. 

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Usha said…
I have only used ground meat for stuffed capsicum. Need to try other stuffing. This rice filling looks flavorful.. Will have to try it once.
This looks like a meal by itself. Very nicely done.

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