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


  • left over rice

  • Tomatoes

  • courgettes

  • eggplant

  • capsicum

  • chopped onion

  • chopped parsley

  • chopped garlic

  • 1 teaspoon of oregano

  • salt and pepper to taste

  • 1 tin chopped tomatoes

  • 1 tablespoon of tomato paste

  • 1 teaspoon op sugar

  • olive oil

  • 2 cup of veg or chicken stock


  • 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.


  • 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.


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

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings