Sunday, June 3, 2012

Stuffed Vegetables

2 cups of short grain Rice
2 large tomatoes pureed in a blender
Chopped Dill, Parsley, Cilantro (add as much as you like)
2 Finely chopped onions
1 tablespoon of tomato paste
1 cup of oil
teaspoon each of salt, pepper, cumin, chilli, 7 spices and cinnamon.
Vegetables of your choice to stuff. Here i used zuchini, peppers, and white eggplant, however i had to hollow these using a kusa pick which means you have to spend alot of time taking the insides out. So i suggest you use sweet red, yellow and green peppers. They taste fantastic and dont require alot of work. 

Mix all of stuffing ingredients together and stuff in hollow vegetables then cover with chicken stock or maggi cube disolved in water and cook on medium then low heat for 1 hour or until vegetables and rice are cooked.

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