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Hollow out all vegetables and chop their contents (except for the green peppers) in a bowl. Add the finely chopped onion, dill, parsley, rice, salt and pepper. Salt the empty insides of the vegetables, stuff them and place them in a baking pan.
Pour the tomato concentrate and a cup of oil over them. Cook in a heat oven. Just before turning off the oven, sprinkle with the grated cheese and allow to melt before serving.
5 or 6 tomatoes
2-3 aubergines
2-3 zucchinibr> 2-3 green peppers
2 onions dill parsley, 1 cup of olive-oil 1/2pt/280ml
salt pepper 1lb rice 450g
1tbsp tomato puree diluted in 1 glass of water
1 cup grated cheese
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