Stuffed Vegetables

Amina Al-AhmadCuisinier

Ingrédients

• 2 potatoes
  2 pieces
• 2 zucchinis
  2 pieces
• 2 carrots
  2 pieces
• 2 large onions
  2 pieces
• 2 large tomatoes
  2 pieces
• 2 eggplants
  2 pieces
• 2 green bell peppers
  2 pieces
• 2 colored bell peppers
  2 pieces
• 1 cup Egyptian rice
  1 cup
• 1 tablespoon peeled almonds
  1 tablespoon
• 1 tablespoon pine nuts
  1 tablespoon
• 1 tablespoon olive oil or vegetable oil
  1 tablespoon
• A pinch of black pepper
  0
• A pinch of cinnamon
  0
• A pinch of mixed spices
  0
• A pinch of salt
  0
• 2 tablespoons boiled peas
  2 tablespoon
• 2 tablespoons boiled corn
  2 tablespoon
• 1 cup cauliflower, half-cooked and cut into small pieces
  1 cup
• 1/4 carrot, grated
  0.3 piece
• 1 tablespoon colored bell pepper
  1 tablespoon
• 1/4 cup chopped parsley
  0.3 cup
• 1/4 cup finely chopped green onions
  0.3 cup
• 2 tablespoons finely chopped fresh mint
  2 tablespoon
• 2 tablespoons finely chopped basil
  2 tablespoon
• 2 tablespoons rosemary, you can replace it with 1 tablespoon finely chopped thyme
  2 tablespoon
• 1 tablespoon olive oil
  1 tablespoon
• Salt and spices
  0
• 1 liter of tomato juice, made from six crushed tomatoes cooked with one and a half cups of water over low heat until it becomes a thick broth
  1 liter
• 1 tablespoon pomegranate molasses
  1 tablespoon
• 1 teaspoon tomato paste
  1 teaspoon
• 1 tablespoon olive oil
  1 tablespoon
• A pinch of salt
  0

Mesures

1. 1

   Scoop out each of the potatoes, carrots, zucchinis, and eggplants in a boat shape carefully with a spoon.

   Matériel requis:

   Cuillère

   5 minutes
2. 2

   Hollow out the onions, tomatoes, and bell peppers vertically from top to bottom, meaning from their tops downwards with a spoon, removing the seeds from the bell peppers with the spoon until they separate.

   Matériel requis:

   Cuillère

   5 minutes
3. 3

   Peel the onion carefully and do not cut the bottom, just the top, and peel it while keeping the bottom intact so it doesn't fall apart and remains whole. It is preferable to choose green or somewhat firm tomatoes to make it easier to hollow them out.

   Matériel requis:

   Cuillère

   5 minutes
4. 4

   Prepare the rice filling by mixing all the ingredients together.

   5 minutes
5. 5

   In another bowl, prepare the vegetable filling by mixing all the vegetables together.

   Matériel requis:

   🍳

   Bowl

   5 minutes
6. 6

   Start stuffing in the following way: at the bottom of the boat (for example, the potato), spread a layer of rice about a quarter of the piece and cover it with a layer of vegetables, and so on until you finish the hollowed vegetables.

   Matériel requis:

   Cuillère

   5 minutes
7. 7

   Arrange them in a deep and wide baking dish (preferably Pyrex) and prepare the broth by mixing pomegranate molasses with tomato paste, olive oil, and tomato sauce, and pour it over the vegetables.

   Matériel requis:

   🍳

   Baking dish

   5 minutes
8. 8

   Cover the dish with aluminum foil and seal it tightly.

   5 minutes
9. 9

   Place the dish on the bottom rack or the closest place to the fire in the oven at 180 degrees for an hour and a half, checking it from time to time.

   90 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques