Stuffed vegetables with almond rice

Name: Stuffed vegetables with almond rice
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Onion; 2 Garlic cloves; 6 Stem(s) Mint; 1 collar flat leaf parsley; 4 TABLESPOONS Raisins; 4 TABLESPOONS Olive oil; 5 TABLESPOONS Almond kernels (without skin); 300 g Long grain rice; 2 TEASPOONS Vegetable broth (instant); 4 (approx. 800 g) Meat Tomatoes; 4 (approx. 500 g) Sweet peppers; 4 small green peppers (Turkish grocery; alternatively 1 green pepper); 7-10 Tbsp salt, pepper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Onion
2 Garlic cloves
6 Stem(s) Mint
1 collar flat leaf parsley
4 TABLESPOONS Raisins
4 TABLESPOONS Olive oil
5 TABLESPOONS Almond kernels (without skin)
300 g Long grain rice
2 TEASPOONS Vegetable broth (instant)
4 (approx. 800 g) Meat Tomatoes
4 (approx. 500 g) Sweet peppers
4 small green peppers (Turkish grocery; alternatively 1 green pepper)
7-10 Tbsp salt, pepper

Directions

1
Peel and finely dice the onion and garlic. Wash the herbs, shake dry and chop. Wash and drain the raisins.
2
Heat 1 tablespoon of oil in a pot. Roast the almonds in it. Fry onion, garlic and rice. Add 600 ml water, 1 teaspoon broth, chopped herbs and raisins. Bring to the boil, cover and cook over low heat for about 20 minutes.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Wash tomatoes and cut off lid. Hollow out the tomatoes. Put the flesh and lid aside. Halve the pointed peppers lengthwise.
4
Cut a lid off the small peppers. Core and wash all the peppers. Place the vegetables in a large ovenproof dish. Season with salt and pepper.
5
Chop the tomato pulp and lid. Mix with the rice. Season to taste with salt and pepper. Fill vegetables with it. Sprinkle with 3 tablespoons of oil. Dissolve 1 teaspoon broth in 1⁄4 l hot water and pour on.
6
Braise in a hot oven for about 40 minutes. Greek yoghurt tastes good with it.