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Stuffed Vegetables with Rice

yummyrecipe's picture
Another Healthy dish brought to you from my kitchen from the Galilee to make your life Healthier.
Ingredients
  Zucchini 3 Medium, scoop
  Baby eggplant 3 Medium, scoop
  English peppers 1 Medium, scoop
  Tomato 1 Medium, scoop
  Rice 1 Cup (16 tbs)
  Tomato paste 4 Tablespoon, divided
  Onions 1⁄2 Small, chop
  Fresh mint leaves 2 Tablespoon, chop
  Fresh parsley 2 Tablespoon, chop
  Tomatoes 1 Medium, chop
  Hot green pepper 2 Tablespoon, chop
  Black pepper To Taste
  Salt To Taste
  Nutmeg powder To Taste
  Olive oil 2 Tablespoon
  Water 1 Cup (16 tbs)
Directions

GETTING READY
1. Chop onion, mint leaves, parsley, tomatoes and green pepper, set aside.
2. Scoop the eggplant, zucchini, tomato and English green pepper set aside.

MAKING
3. In a pot sauté the onions and tomatoes in olive oil for some time.
4. Add the rice, parsley, mint leaves, hot peppers, tomato paste and other spices.
5. Add water and cook the rice.
6. Fill the zucchini, eggplant, green pepper and tomato with the rice mixture and cover the opening with a small piece of tomato.
7. In a pan, put the stuffed vegetables and add water to it. Spread tomato sauce on top and cook until the vegetables are soft and cooked.

SERVING
8. Serve with steamed rice of flat bread.

Things You Will Need
Pot
Saucepan

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Middle Eastern
Course: 
Main Dish
Preparation Time: 
50 Minutes
Cook Time: 
30 Minutes
Ready In: 
80 Minutes
Servings: 
4

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Average: 3.3 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 342 Calories from Fat 78

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 1.4 g6.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 142.2 mg5.9%

Total Carbohydrates 61 g20.3%

Dietary Fiber 10.5 g41.9%

Sugars 11.4 g

Protein 9 g17.6%

Vitamin A 44.5% Vitamin C 164.3%

Calcium 9.7% Iron 16.8%

*Based on a 2000 Calorie diet

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