Baked Stuffed Vegetables

The favourite summer food, for most of us, is baked stuffed vegetables. Tomatoes, peppers, eggplants, and zucchini, filled with rice and herbs. Plain, simple, without meat, with a concentrated flavor of all the vegetables and aromatic herbs used in the filling!
For those who are fasting, for the summer fasting period, or for vegetarians this is a perfect choice.
Hearty, vegetarian and delicious!
work: 01h:30' time: 03h:00' medium: 3/5
Baked Stuffed Vegetables

Ingredients (8 servings)

  • 1-1½ tbsp rice for each vegetable
  • 3 large onions
  • 6 cloves of garlic
  • 100ml/ 3.5 fl oz olive oil
  • 1 bunch parsley
  • 1 bunch fresh mint or 3 tbsp dried mint
  • 16-18 different vegetables, tomatoes, peppers, eggplant, zucchini
  • 1-2 potatoes
  • 1 pack/ 70g tomato paste
  • salt, pepper, bread crumbs
Wash the vegetables and place them in a baking dish.
Cut a slice horizontally from the vegetables and empty the contents with a spoon. Collect the flesh of the tomatoes in a bowl.
Do the same with the other vegetables, except peppers. For peppers cut a slice from the top like a lid, remove the seeds and discard.
Mash the flesh of the vegetables.
After we finish emptying the vegetables, finely chop by hand or in blender the onions and garlic.
Do the same for mint and parsley.
Measure and wash the rice.
Drain and set aside for later.
In a deep pan add half of the oil and in it saute the onions and garlic until they shine and get a light brown color.
Add the mashed flesh from the vegetables, and half the tomato paste.
Allow to boil.
In saucepan add and mix the parsley and mint.
Stir to incorporate into the sauce.
Once boiling add the rice, stir, leave them for a while to unite the flavors and absorb the broth of the vegetables.
Salt and pepper and remove from heat.
Allow 5 minutes to cool slightly.
Fill the vegetables until just below the rim.
Cover with lids.
Peel the potatoes and cut into thick slices. Put them among the vegetables.
Pour the remaining oil, dissolve the remaining tomato paste in a glass of water and pour over the vegetables, salt and pepper and sprinkle with a some bread crumbs.
Cover with aluminum foil.
Bake at 200°C/ 400°F/ 6 Gas Mark for 1½ -2 hours or until cooked thoroughly.
Baked Stuffed Vegetables It is a fairly time-consuming dish. Of course depends on the quantity of vegetables that we will stuff. Adjust the ingredients according to the amount you want.
Don't forget the herbs that give this dish a distinctive flavor.
Baked Stuffed Vegetables