Stuffed Baby Vegetables
This stuffed vegetable recipe is a delightful combination of baby red peppers, aubergines, and courgettes filled with a flavorful mixture of pudding rice, chopped tomatoes, mint, and a hint of heat from pepper paste. Each vegetable is carefully prepared and packed with the rice stuffing before being gently simmered to perfection. The result is a dish that bursts with vibrant colors, textures, and aromas, making it a truly satisfying and wholesome meal. Enjoy the tender vegetables and savory rice stuffing in every delicious bite!
— Constant Cookbook
Ingredients
- 6 baby red peppers
- 6 baby aubergines
- 3 fat courgettes
- about 300ml hot vegetable stock
- 400g pudding rice
- 1 red pepper , seeded and finely chopped
- 1 medium onion , finely chopped
- very large handful fresh mint leaves, coarsely chopped
- 1 tsp dried mint
- 400g can chopped tomatoes
- 1 large lemon , finely grated zest and juice
- 1 heaped tbsp hot pepper paste (Sera brand from Turkish grocers) or Gourmet Garden chilli paste
- 5 tbsp olive oil
Instructions
- Make the stuffing. Swish the rice about in a bowl of cold water, drain well and add the remaining stuffing ingredients. Season if you want to, then mix well.
- Cut off the stalk ends of the peppers and remove the cores. With a vegetable peeler, remove strips of aubergine skin, to give a striped effect. Cut off the stalk ends, then dig out the flesh with an apple corer or teaspoon. Cut a thin sliver off the bottom of each vegetable so they will stand upright. Cut off the ends of the courgettes, then cut in half crossways and scoop out the flesh as for the aubergines.
- Spoon the stuffing into the vegetables and stand them upright in a saucepan or flameproof casserole, cramming them in tightly. Pour in enough stock to come halfway up their sides and bring to the boil. Cover tightly with a lid and cook over a low heat for 45 mins. (If you’ve got any leftover stuffing, cook it in a separate pan of stock for about 20 mins until the rice is tender.) Leave the vegetables to settle for 10 mins.
Prep Time
PT45M
Yield
Serves 6
Nutrition
- Calories: 375 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 60 grams carbohydrates
- Fiber Content: 3 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.36 milligram of sodium
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