Ingredjenti
Riz sħiħ1 cup
Zucchini8 pieces
Bajdunġal4 pieces
Peprina4 pieces
Peprina sħiħa1 piece
Tomat2 pieces
Bżar1 piece
Aglow3 cloves
Pasta tat-tadam3 tablespoons- Parsley, finely chopped1 teaspoon
- Mint, finely chopped1 teaspoon
- Dill, finely chopped1 teaspoon
Żejt tal-oliva2 tablespoons
Bżar iswed0
Salt0- 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 minutiGħodda meħtieġa:
Kazzola - 2
In the blender, place the tomatoes, onion, garlic, hot pepper, and tomato paste and blend well.
5 minutiGħodda meħtieġa:
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 minutiGħodda meħtieġa:Kazzola - 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 minutiGħodda meħtieġa:Kazzola
Fatti tan-Nutrizzjoni
Riz sħiħgħal kull 100gZucchinigħal kull 100gBajdunġalgħal kull 100gPeprinagħal kull 100gPeprina sħiħagħal kull 100gTomatgħal kull 100gBżargħal kull 100gAglowgħal kull 100gPasta tat-tadamgħal kull 100gŻejt tal-olivagħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.