Zutaten
- 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
Hühnerbrühe0
Salz0.5 teaspoon
Schwarzer Pfeffer0
Getrocknete Minze0- Cumin to taste0
- Chili to taste0
Schritte
- 1
In a bowl, combine the cilantro, dill, parsley, and garlic, then add the rice and mix well.
5 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳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 MinBenötigte Werkzeuge:🍳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
Nährwertangaben
Paprikapro 100gZucchinipro 100gHühnerbrühepro 100gSalzpro 100gSchwarzer Pfefferpro 100gGetrocknete Minzepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.