Stuffed tomatoes and peppers with rice

Name: stuffed tomatoes and peppers with rice
Cook time: 30 min
Total time: 60 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 200 g White rice; 4 meat tomato; 2 green pepper; 1 onion; 3 el traditional olive oil; 1 tray finely seasoned tofu stir fry strips; tl cinnamon powder; bag pine nuts a 65 g

Beef tomatoes from the oven filled with vegetables and rice.

Ingredients

Kitchen Stuff

1 baking dish (capacity approx. 1 1/2 liter)

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.

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Nutrition

445Calories

Sodium0% DV1.045mg

Fat34% DV22g

Protein32% DV16g

Carbs16% DV47g

Fiber20% DV5g

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