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 dishfusilli, pea, artichoke hearts, basil, garlic, pine nuts, Parmesan cheese, olive oil, raw ham, arugula,fusilli salad with fresh pesto, artichoke hearts and raw ham -
20 minMain dishextra mature cheese, egg, dried thyme, pecans, bread-crumbs, butter,baked cheese in a nutmeg -
15 minMain dishold white bread, garlic, olive oil, Red wine vinegar, fresh ginger, cooked beet, chickpea, Red onion, lamb's lettuce, coriander, fresh mint, feta, pistachios,beet salad with chickpeas and feta -
20 minMain dishyellow rice, medium sized egg, unsalted butter, fresh farmer soup vegetable, ground cumin, vine tomato, hot smoked salmon pieces,Dutch rice dish with warm smoked salmon
Nutrition
445Calories
Sodium0% DV1.045mg
Fat34% DV22g
Protein32% DV16g
Carbs16% DV47g
Fiber20% DV5g
Loved it