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Stuffed tomatoes and peppers with rice
Beef tomatoes from the oven filled with vegetables and rice.
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Ingredients
Directions
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Boil the rice according to the instructions on the package.
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Preheat the oven to 200 ºC.
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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.
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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.
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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.
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Put the vegetables in an oven dish. Cover the dish and place the baking dish in the middle of the oven for 20 minutes.
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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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