Recipes: Food stuffed with the right ingredients
March 16, 2019 | 7:32 AM
by Oneza Tabish


Tender bell peppers stuffed with a flavourful beef mix turns out to be the perfect meal for you and your family.


• 2 tbsp olive oil, plus more for drizzling

• 1 medium onion, chopped

• 1 tbsp tomato paste

• 2 cloves garlic, minced

• 450g ground beef

• 2 finely chopped tomatoes

• 1 tsp dried oregano

• Salt

• Freshly ground black pepper

• 6 bell peppers, tops and cores removed

• Freshly chopped parsley, for garnish


• Preheat oven to 400°.

• In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes.

• Stir in tomato paste, tomatoes and garlic and cook until tomatoes soften.

• Add ground beef and cook for about 12 minutes.

• Season with oregano, salt, and pepper.

• Place peppers cut side-up in a greased baking dish.

• Spoon beef mixture into each pepper and cover baking dish with foil.

• Bake until peppers are tender, about 40 minutes.

• Garnish with parsley before serving.


A classic Indian recipe of stuffed bitter gourds that is baked to leave it healthy and lip smacking.


• 6 bitter gourds — washed, peeled and skin and seeds removed

• 1 tsp cumin seeds, crushed

• 1 large onion, finely chopped

• 3 tbsp mustard oil

• 1tsp chilli powder

• 2 tbsp ginger-garlic paste

• Salt as per taste

• 1 tsp turmeric

• 1 tsp dry mango powder

• 1 tsp coriander seeds, crushed

• 1 tsp fennel seeds, crushed


• Slice open the sides of each karela and scrape out the flesh and keep aside.

• The karela flesh will be the stuffing.

• Heat mustard oil in a pan and add the cumin seeds.Once they splutter, add the onions and saute till

golden brown.

• Once browned , add the ginger- garlic paste and fry for 2 minutes. Now stir in the mango powder, fennel, coriander, chilli, salt and turmeric.Mix well and add the bitter gourd flesh.

• Cook for about 5 minutes and sprinkle water time and again so that the spices do not burn.

• Remove from heat and let it cool.

• Once cooled, use a spoon or your hands and stuff the bitter gourds one by one with equal amounts of the mixture.

• Press the stuffing into the karelas/bitter gourds. You can use a thread to wrap around each one

of the karelas to help hold their stuffing in.

• To cook the bitter gourd, place them in an greased oven tray and cook in the preheated oven for 30 minutes .at 170c until soft and browned all over.


A healthy, no oil snack thats refreshing and quick to whip.


• 3 cucumbers

• Hummus: 1/2 tin (readymade)

• 1/4 tsp red chilli powder

• Salt to taste


• Wash and peel cucumbers. Cut them into 1 inch long pieces.

• Using a small spoon, scoop out the insides of the pieces to make a cavity about 1/2 inch deep.

• Sprinkle salt and on the pieces.

• Place a dollop of hummus in the cucumber cavity.

• Arrange the cups on a platter, sprinkle some chilli powder on them and serve.


Cherry tomatoes stuffed with creamy mozzarella and basil are perfect for snacking or a light appetiser for

your guests.


• 200g fresh mozzarella, crumbled

• 3tbsp olive oil

• 1/3 cup chopped fresh basil leaves

• 1/2 tsp freshly grated lemon zest

• Salt and freshly ground black pepper

as per taste

• 16 cherry tomatoes


• In a bowl, mix the cheese, oil, basil, zest, salt, and pepper.

• Refrigerate for 3 hours before assembling.

• When ready to assemble, slice each tomato in half and scoop out the insides with a teaspoon.

• Sprinkle lightly with salt.

• Fill each tomato half with a teaspoon of the cheese mixture and arrange on a serving tray.

• Serve immediately.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’

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