Stuffed vegetables

Name: Stuffed vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 300 g Long grain rice; 7-10 Tbsp Salt; 1 large red and yellow pepper; 1 (approx. 250 g) Courgette; 1 (approx. 350 g) Vegetable Onion; 1-2 Garlic cloves; 1 chili pepper; 1/2 bunch Thyme; 1 Pot of basil; 3 TABLESPOONS Olive oil; 2 Bay leaves; 250 g chunky tomatoes; 100 g Gruyère cheese; 2-3 red and green peperonis; 7-10 Tbsp fresh herbs

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

300 g Long grain rice
7-10 Tbsp Salt
1 large red and yellow pepper
1 (approx. 250 g) Courgette
1 (approx. 350 g) Vegetable Onion
1-2 Garlic cloves
1 chili pepper
1/2 bunch Thyme
1 Pot of basil
3 TABLESPOONS Olive oil
2 Bay leaves
250 g chunky tomatoes
100 g Gruyère cheese
2-3 red and green peperonis
7-10 Tbsp fresh herbs

Directions

1
Put the rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. In the meantime, halve, clean and wash the peppers. Wash and clean the zucchini, cut them in half lengthwise and hollow out a little.
2
Onion peel, halve and likewise hollow out. Finely chop the hollowed out zucchini and onion flesh. Peel garlic and press it through a garlic press. Clean the chilli pepper, cut lengthwise, remove seeds, wash and cut into rings.
3
Wash the herbs, pluck the leaves from the stems and chop them. Heat 1 tablespoon of oil. Sauté garlic, chopped vegetables and chilli in it. Add chopped herbs and bay leaf. Deglaze with chopped tomatoes and bring to the boil.
4
Fold in rice and season to taste. Pour into the halved vegetable halves and place in an ovenproof dish. Coarsely grate the cheese and sprinkle over it. Sprinkle with remaining olive oil. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes.
5
After about 10 minutes, put the peperonis in the oven and toast them a little. Arrange filled vegetables and peperonis on a plate. Garnish with fresh herbs.