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 dishSpaghetti, vegetable stock, ricotta, egg, blue cheese, dried tomato on oil, fresh chives, fresh parsley, frozen tart dough, frozen butter butter puff pastry, tomato, olive oil, fresh basil, fresh chives, spring / forest onion,spaghetti cake with tomato salad -
30 minMain dishcrumbly potatoes, swede, smoked bacon strips, stewed pears, milk, bunch onions, White wine vinegar, freshly ground black pepper,elfsteden lightning -
15 minMain dishmie, peanut oil, chicken breast cubes, sweet chilli sauce, fresh pineapple pieces, Japanese wok vegetable chestnut mushrooms and pods, unsalted cashew nuts,japanese wok dish with noodles and chicken -
30 minMain dishbasmati rice, Red onion, Red pepper, green pepper, yellow bell pepper, black beans, free-range chicken fillet, (peanut) oil, picadillo, tomato cubes, corn cob, fresh coriander,richly filled chili with chicken, black beans and crispy corn
Nutrition
445Calories
Sodium0% DV1.045mg
Fat34% DV22g
Protein32% DV16g
Carbs16% DV47g
Fiber20% DV5g
Loved it