Ingredientes
- Medium-sized eggplant0.3 kilogram
Pimiento0.3 kilogram
Calabacín0.3 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
Caldo de pollo0
Sal0.5 teaspoon
Pimienta negra0
Menta seca0- Cumin to taste0
- Chili to taste0
Pasos
- 1
In a bowl, combine the cilantro, dill, parsley, and garlic, then add the rice and mix well.
5 minutosHerramientas necesarias:🍳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 minutosHerramientas necesarias:🍳Bowl - 3
Scoop out the zucchini and eggplant, filling each about 3/4 of its size.
5 minutos - 4
Remove the seeds from the bell pepper and fill it about 3/4 of its size.
5 minutos - 5
Arrange the stuffed zucchini, eggplant, and bell pepper in a baking dish.
5 minutosHerramientas necesarias:🍳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 minutos - 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 minutos
Datos nutricionales
Pimientopor 100gCalabacínpor 100gCaldo de pollopor 100gSalpor 100gPimienta negrapor 100gMenta secapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.