YIELD:
serves 4-5
TOTAL TIME: 30 minutes
Active time: 1,5 hours

Ingredients

12- 15 green peppers
1 zucchini shredded
15 tablespoons rice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion salt
1 teaspoon black pepper
3 carrots shredded
1 eggplant shredded
1/2 cup olive oil
2 tablespoons parsley chopped
1 teaspoon sugar
1/2 cup tomato sauce
2 cups water

Directions
1. Preheat oven to 400.
2. We cut the peppers and wash them.
3. In a saucepan put the olive oil and leave it for 2 minutes. Add the vegetables and stir them for 3 minutes. Add the rice and the spices, the tomato sauce, and water. Cook them for 5 minutes.
4. Place peppers cut-side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon the rice mixture into each pepper and then cover baking dish with foil.
5. Add some more tomato sauce, water, and olive oil in the baking dish.
6. Bake until peppers are tender, and rice is well cooked about 45-50 minutes. Uncover and bake for 15-20 minutes more.

 

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