Ingrédients
- Medium-sized eggplant0.3 kilogram
Poivron0.3 kilogram
Courgette0.3 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
Bouillon de poulet0
Sel0.5 teaspoon
Poivre noir0
Menthe séchée0- Cumin to taste0
- Chili to taste0
Mesures
- 1
In a bowl, combine the cilantro, dill, parsley, and garlic, then add the rice and mix well.
5 minutesMatériel requis:🍳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 minutesMatériel requis:🍳Bowl - 3
Scoop out the zucchini and eggplant, filling each about 3/4 of its size.
5 minutes - 4
Remove the seeds from the bell pepper and fill it about 3/4 of its size.
5 minutes - 5
Arrange the stuffed zucchini, eggplant, and bell pepper in a baking dish.
5 minutesMatériel requis:🍳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 minutes - 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 minutes
Faits nutritionnels
Poivronpour 100gCourgettepour 100gBouillon de pouletpour 100gSelpour 100gPoivre noirpour 100gMenthe séchéepour 100g* 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.