Zutaten
Brauner Reis1 cup
Zucchini8 pieces
Aubergine4 pieces
Paprika4 pieces
Scharfe Paprika1 piece
Tomate2 pieces
Zwiebel1 piece
Knoblauch3 cloves
Tomatenmark3 tablespoons- Parsley, finely chopped1 teaspoon
- Mint, finely chopped1 teaspoon
- Dill, finely chopped1 teaspoon
Olivenöl2 tablespoons
Schwarzer Pfeffer0
Salz0- Boiling Water0
Schritte
- 1
Wash the rice thoroughly, place it in a pot, and add two cups of boiling water using the same rice cup. Leave it on low heat without adding salt.
5 MinutenBenötigte Werkzeuge:
Topf - 2
In the blender, place the tomatoes, onion, garlic, hot pepper, and tomato paste and blend well.
5 MinutenBenötigte Werkzeuge:
Mixer - 3
In another pot on the stove, add a tablespoon of olive oil, then add the tomato mixture with salt and black pepper and let it simmer until the sauce thickens.
5 MinutenBenötigte Werkzeuge:Topf - 4
Hollow out the zucchini, eggplant, and bell pepper.
5 Minuten - 5
Once the rice is cooked and the sauce has thickened, add half of the sauce to the rice along with a tablespoon of olive oil, then add the dill, parsley, and mint and mix well.
5 Minuten - 6
Stuff the zucchini, eggplant, and bell pepper with the rice mixture.
5 Minuten - 7
In another pot, place the remaining sauce and arrange the stuffed vegetables. Add boiling water until it covers the vegetables and leave them on the heat until cooked. Enjoy your meal.
5 MinutenBenötigte Werkzeuge:Topf
Nährwertangaben
Brauner Reispro 100gZucchinipro 100gAuberginepro 100gPaprikapro 100gScharfe Paprikapro 100gTomatepro 100gZwiebelpro 100gKnoblauchpro 100gTomatenmarkpro 100gOlivenölpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.