Serving 4
Time of cooking 1.5 hours
Ingredients
- 8 tomatoes
- 2 green peppers
- 2 aubergines
- 3 potatoes
- 1 onion
- 3 cloves of garlic
- Parsley
- Salt
- Pepper
- 4 tbsp of EPIC® x/v olive oil
- 550g of rice (parboiled, long grain, American type)
Directions
- Carefully cut the top of tomatoes, aubergines and peppers to slice off like a lid.
- Remove the inside of tomatoes, aubergines and peppers.
- Chop what you have removed from all the vegetables, very well and put it in the sauce pan with 2tbsp of olive oil, chopped onion, salt and pepper.
- Bring it to boil, stirring it well to achieve creamy mixture and add parsley.
- Take off the heat add the rice, mix it very well and stuff each vegetable with this mixture.
- Place the stuffed vegetables on a baking tray and then add chopped potatoes with 2tbs of olive oil and a little water.
- Cover with tinfoil and bake for 30 min in preheated oven 220ºC.
- Remove the tinfoil afterwards and bake for another 45 min.
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