Stuffed Veggie


  • 2 tomatoes
  • 2 yellow peppers
  • 2 red peppers
  • 2 green peppers
  • 120 g peanuts
  • Olive oil
  • 2 finely chopped onions
  • 3 finely chopped garlic
  • 500 g jasmine rice
  • 1 finely chopped dried cayenne pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon of dried mint
  • Salt
  • Freshly ground black pepper
  • 750 ml chicken~vegetable stock mix
  • 200 g feta cheese
  • 20 g finely chopped fresh mint
  • 20 g finely chopped parsley
  • 1 tablespoon of tomato puree

Set the oven to 200 degrees. Wash the tomatoes and cut the tops off in the form of lids and set aside. Empty the insides of the tomatoes, cut the peppers in the middle starting from the stem and clean them. Roast the pine nuts in a pan without oil. Saute the onion and garlic with olive oil in a saucepan and add the tomato puree and rice. Season with salt, pepper, thyme and cayenne pepper. Gently transfer 2/3 of the chicken and vegetable stock mixture to the rice and mix lightly. After cooking for 10 minutes, mix again and remove from the stove. After the rice has cooled slightly, add fresh spices and pine nuts and mix. Carefully place the rice mixture inside the tomatoes and peppers. Crumble the white cheese on it. Place the stuffed tomatoes and peppers in a glass container and put them in the oven. Bake for 35-40 minutes. After removing from the oven, crumble cheese on top and serve.



 

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