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
-
40 minMain dishwinter carrot, celery, garlic, traditional olive oil, tomato slices, balsamic glaze, Gnocchi, turkey schnitzel, fresh basil,fried gnocchi with tomato sauce and turkey -
35 minMain dishfresh white asparagus, chilled edamame soybeans, egg noodles, lime, Japanese soy sauce, fresh coriander, peanut oil, sriracha sauce, frozen raw peeled pink shrimps, fresh ginger,asparagus trough with edamame and coriander dressing -
25 minMain dishwild and white rice, garlic, fresh ginger, cucumber, salad onion, (peanut) oil, lean ground beef, teriyaki stir-fry sauce, Chinese wok vegetable bean sprouts red pepper,oriental minced meat with stir-fried cucumber and chinese vegetables -
30 minMain dishvine tomato, garlic, cornstarch, dry white wine, lemon juice, Kernhem 60 cheese, grated old Gouda cheese 48,Dutch Cheese Fondue
Nutrition
445Calories
Sodium0% DV1.045mg
Fat34% DV22g
Protein32% DV16g
Carbs16% DV47g
Fiber20% DV5g
Loved it