Ingredients
Brown rice1 cup
Zucchini8 pieces
Eggplant4 pieces
Bell Pepper4 pieces
Hot Pepper1 piece
Tomato2 pieces
Onion1 piece
Garlic3 cloves
Tomato Paste3 tablespoons- Parsley, finely chopped1 teaspoon
- Mint, finely chopped1 teaspoon
- Dill, finely chopped1 teaspoon
Olive oil2 tablespoons
Black Pepper0
Salt0- Boiling Water0
Steps
- 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 minRequired Tools:
Pot - 2
In the blender, place the tomatoes, onion, garlic, hot pepper, and tomato paste and blend well.
5 minRequired Tools:
Blender - 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 minRequired Tools:Pot - 4
Hollow out the zucchini, eggplant, and bell pepper.
5 min - 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 min - 6
Stuff the zucchini, eggplant, and bell pepper with the rice mixture.
5 min - 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 minRequired Tools:Pot
Nutrition Facts
Brown riceper 100gZucchiniper 100gEggplantper 100gBell Pepperper 100gHot Pepperper 100gTomatoper 100gOnionper 100gGarlicper 100gTomato Pasteper 100gOlive oilper 100gBlack Pepperper 100gSaltper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.