Filter
Reset
Sort ByRelevance
Gingerb
Stuffed tomatoes and peppers with rice
Beef tomatoes from the oven filled with vegetables and rice.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Boil the rice according to the instructions on the package.
-
Preheat the oven to 200 ºC.
-
Cut the caps of the tomatoes, hollow them out and finely chop the flesh. Halve the peppers and remove the seed lists. Chop the onion.
-
Heat the oil in a frying pan and fry the onion. Add the tofu and cook for 2 minutes. Scoop the rice, tomato pieces, cinnamon and pine nuts through.
-
Season to taste with salt and pepper. Fill the tomatoes and pepper halves with the rice mixture, keeping the rest warm. Put the caps on the tomatoes.
-
Put the vegetables in an oven dish. Cover the dish and place the baking dish in the middle of the oven for 20 minutes.
-
Remove the lid from the dish and fry the vegetables for another 10 minutes. Serve the stuffed vegetable growing the rest of the rice mixture.
Blogs that might be interesting
-
25 minMain dishradishes, Red wine vinegar, garlic, dried chili pepper, potatoes with skin, pork tenderloin, mature cheese, pine nuts, olive oil, liquid baking product,pork tenderloin with stewed radishes and potatoes -
25 minMain dishchilled stone oven pizza bottom, tomato sauce, Parmigiano Reggiano, mascarpone, smoked salmon, frozen spinach,pizza salmon and spinach -
20 minMain dishchicken breast, sweet chilli sauce, pre-cooked baby potatoes, smoked bacon, unsalted butter, curry powder, frozen vegetable mix,spicy chicken with curry potatoes -
25 minMain dishshallots, olive oil, shii-branch mushrooms, parsley, butter, ribeyes,grilled ribeye with shiitake butter
Nutrition
445Calories
Sodium0% DV1.045mg
Fat34% DV22g
Protein32% DV16g
Carbs16% DV47g
Fiber20% DV5g
Loved it