Stuffed Vegetables

Nasser Al-RashidCuisinier

Ingrédients

• 4 zucchini, hollowed out
  4 pieces
• 2 eggplants, hollowed out
  2 pieces
• 2 green peppers, hollowed out
  2 pieces
• 1 tomato, hollowed out
  1 piece
• 2 tablespoons tomato sauce, or a small can
  2 tablespoons
• 250 grams ground meat
  250 grams
• 2 cups rice, washed and soaked
  2 cups
• 2 teaspoons salt
  2 teaspoons
• 1 teaspoon curry
  1 teaspoon
• 1 teaspoon dried mint
  1 teaspoon
• 1 beef broth cube, Maggi
  1 cube
• 2 onions, chopped
  2 pieces
• 4 cloves of garlic, crushed
  4 cloves
• Eau
  0
• 3 tablespoons vegetable oil
  3 tablespoons

Mesures

1. 1

   To prepare the filling, place the rice, meat, chopped onion, garlic, and mint in a large bowl and mix well, then season with salt, black pepper, and curry.

   Matériel requis:

   🍳

   large bowl

   5 minutes
2. 2

   Stuff the zucchini, eggplant, green peppers, and tomato with the filling and place them in the pot.

   Matériel requis:

   Marmite

   5 minutes
3. 3

   Dissolve the tomato sauce and the broth cube in water and pour it over the stuffed vegetables in the pot until they are submerged.

   5 minutes
4. 4

   Place the pot on the heat until the stuffed vegetables are cooked, then remove and serve.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Eaupour 100g

Eau100 g

* 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.

Caractéristiques et étiquettes diététiques