Stuffed Vegetables in the Oven

ارسلان مرتضویCuisinier

Ingrédients

• 4 bell peppers
  4 pieces
• 4 zucchinis
  4 pieces
• 4 potatoes
  4 pieces
• 2 large tomatoes
  2 pieces
• 250 grams ground meat
  250 grams
• 4 tablespoons boiled rice
  4 tablespoons
• 1 egg
  1 piece
• 1 teaspoon canned tomato
  1 teaspoon
• 4 cloves of garlic
  4 cloves
• Parsley or coriander
  0
• Salt and black pepper
  0
• 1/2 teaspoon cumin
  0.5 teaspoon
• A pinch of sugar
  0

Mesures

1. 1

   Clean the vegetables and hollow them out.

   Matériel requis:

   Couteau

   5 minutes
2. 2

   To prepare the filling, mix the ground meat, rice, a pinch of black pepper, half a teaspoon of ground cumin, the egg, chopped parsley - 2 tablespoons to taste - 3 crushed cloves of garlic, and stuff the vegetables with the mixture.

   Matériel requis:

   Bol de mélange

   10 minutes
3. 3

   Sauté the stuffed vegetables over low heat in a little oil; it doesn't matter if they are not fully cooked.

   5 minutes
4. 4

   Meanwhile, place in a pot over the heat, the tomatoes after mashing them, black pepper, a pinch of sugar, canned tomatoes, garlic, a teaspoon of oil, and salt.

   Matériel requis:

   Marmite

   5 minutes
5. 5

   After 5 minutes on the heat, add a cup of water and let it boil for 15 minutes.

   15 minutes
6. 6

   Peel the peppers, then place them with the remaining vegetables in a baking dish and pour the tomato sauce over them. Cover with aluminum foil and place in the oven for 20 to 30 minutes.

   Matériel requis:

   🍳

   Baking Dish

   Four

   30 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