Ingredientes
- Zucchini, small0.5 kilogram
- Eggplant, small size0.5 kilogram
Acelga750 grams- Tomato, medium-sized4 pieces
Pimentão verde2 pieces
Óleo vegetal1 tablespoon- White rice, washed and soaked in water for 15 minutes2 cups
- Ground beef, finely minced400 grams
- Onion, finely chopped2 pieces
- Garlic cloves4 cloves
- Parsley, bunch0.5 bunch
- Tomato, finely chopped1 piece
Extrato de tomate1 tablespoon
Especiarias0
Pimenta preta0
Sal0
Suco de limão0
Passos
- 1
Separate the Swiss chard leaves from the stems, then cut the stems.
recipe.minutesUtensílios necessários:
Faca - 2
Put the oil in a pot and add the chopped Swiss chard stems.
recipe.minutesUtensílios necessários:
Panela - 3
To prepare the filling: Place the drained rice in a mixing bowl and add the filling ingredients to it, mix, then let it sit for a while to absorb all the seasoning.
recipe.minutesUtensílios necessários:
Tigela de mistura - 4
Blanch the Swiss chard leaves in boiling water until slightly wilted, then remove them.
recipe.minutes - 5
Hollow out the zucchini, eggplant, tomato, and bell pepper.
recipe.minutesUtensílios necessários:Faca - 6
To stuff the Swiss chard leaves, lay the leaf flat, then place two tablespoons of filling in the center horizontally, fold the sides, and roll it tightly. Repeat the process with the remaining leaves.
recipe.minutes - 7
Stuff the eggplant, zucchini, tomato, and bell pepper with the filling.
recipe.minutes - 8
Layer the stuffed bell pepper, then eggplant, then zucchini, then tomato, and finally the Swiss chard leaves in a pot.
recipe.minutesUtensílios necessários:Panela - 9
Add lemon juice and then water until it reaches half the height of the vegetable layers, and cook for about half an hour or until the sauce thickens.
recipe.minutes - 10
To serve: Invert the pot onto a serving plate.
recipe.minutes
Fatos nutricionais
Acelgapor 100gPimentão verdepor 100gÓleo vegetalpor 100gExtrato de tomatepor 100gEspeciariaspor 100gPimenta pretapor 100gSalpor 100gSuco de limãopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.