Ingredienti
Riso integrale1 cup
Zucchina8 pieces
Melanzana4 pieces
Peperone4 pieces
Peperoncino1 piece
Pomodoro2 pieces
Cipolla1 piece
Aglio3 cloves
Concentrato di pomodoro3 tablespoons- Parsley, finely chopped1 teaspoon
- Mint, finely chopped1 teaspoon
- Dill, finely chopped1 teaspoon
Olio d'oliva2 tablespoons
Pepe nero0
Sale0- Boiling Water0
Passi
- 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 minutiUtensili necessari:
Pentola - 2
In the blender, place the tomatoes, onion, garlic, hot pepper, and tomato paste and blend well.
5 minutiUtensili necessari:
Frullatore - 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 minutiUtensili necessari:Pentola - 4
Hollow out the zucchini, eggplant, and bell pepper.
5 minuti - 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 minuti - 6
Stuff the zucchini, eggplant, and bell pepper with the rice mixture.
5 minuti - 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 minutiUtensili necessari:Pentola
Fatti nutrizionali
Riso integraleper 100gZucchinaper 100gMelanzanaper 100gPeperoneper 100gPeperoncinoper 100gPomodoroper 100gCipollaper 100gAglioper 100gConcentrato di pomodoroper 100gOlio d'olivaper 100gPepe neroper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.