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http://www.lifestylefood.com.au/recipes/8928/stuffed-vegetables

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Stuffed Vegetables

had a lot of left over boiled rice, and needed to use up vegetables from the fridge!

Ingredients

Method

  • 1.

    Make your sauce first.

  • 2.

    Fry onion in a little olive oil

  • 3.

    Add garlic after a minute

  • 4.

    Tin of tomato

  • 5.

    Sugar, salt and pepper

  • 6.

    Stock

  • 7.

    Tomato paste

  • 8.

    Simmer for 20 min

  • 9.

    To prepare vegetables

  • 10.

    Cut the top off the tomato,scoop out some of the flesh and place in a bowl

  • 11.

    Save the top for later

  • 12.

    Cut the end off the courgette and with the end of a long spoon scrape out the middle and put it in the bowl with the tomato

  • 13.

    Do the same with the eggplant and capsicum

  • 14.

    Add the fleshy veg to the sauce and simmer for a further 20 min.

  • 15.

    Now add the rice to the sauce veg mixture and oregano

  • 16.

    Carefully stuff your vegetables and place in baking dish drizzle olive oil all over

  • 17.

    add the other cup of stock, add more if need be.

  • 18.

    Bake in slow to med oven for 40 min aprox.

Notes

this recipe is much easier to make than to write! !
to bulk it up you can also add mince meat.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Stuffed Vegetables.

 
 

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