Ingredienser
- Medium-sized eggplant0.3 kilogram
Paprika0.3 kilogram
Zucchini0.3 kilogram- Rice, washed1 cup
- Cilantro, chopped1 bunch
- Parsley, chopped1 bunch
- Dill, chopped1 bunch
- Medium-sized onion, chopped2 pieces
- Medium-sized tomato, diced3 pieces
- Garlic clove, chopped3 cloves
Kyllingebouillon0
Salt0.5 teaspoon
Sort peber0
Tørret Mynte0- Cumin to taste0
- Chili to taste0
Trin
- 1
In a bowl, combine the cilantro, dill, parsley, and garlic, then add the rice and mix well.
5 minNødvendigt udstyr:🍳Bowl - 2
In another bowl, mix the tomatoes with black pepper, chili, cumin, and mint, then add to the rice mixture and stir well to combine.
5 minNødvendigt udstyr:🍳Bowl - 3
Scoop out the zucchini and eggplant, filling each about 3/4 of its size.
5 min - 4
Remove the seeds from the bell pepper and fill it about 3/4 of its size.
5 min - 5
Arrange the stuffed zucchini, eggplant, and bell pepper in a baking dish.
5 minNødvendigt udstyr:🍳Baking dish - 6
Dissolve the chicken broth and salt in water and pour it over the dish, then place it on high heat to boil.
5 min - 7
Once boiling, reduce the heat and shortly before cooking is complete, place the dish in the oven to brown the top slightly and serve hot.
5 min
Ernæringsfakta
Paprikapr. 100gZucchinipr. 100gKyllingebouillonpr. 100gSaltpr. 100gSort peberpr. 100gTørret Myntepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.