Baked Stuffed Veggies


You will need:

  • 6 bell peppers, or a mix of zucchini, eggplant, and green pepper
  • 4 tablespoons olive oil
  • Salt and ground black pepper
  • 1 onion, finely diced
  • 2 cloves garlic, chopped
  • 1 bunch of parsley, chopped
  • 1 bunch of cilantro, chopped
  • 1 Roma tomatoes, chopped
  • Red pepper flakes
  • 1 cup wild rice or replace with bulgur if you prefer

You will do:

Preheat the oven to 450 degrees F.

You will need to first cut the tops off the peppers and scoop out eggplant and zucchini.  Scoop out the seeds and as much of the membrane as you can. Place the veggies cut-side up in a baking dish (oven Tupperware)  just large enough to hold them upright.

In a bowl, mix the onions, garlic, tomatoes, parsley, cilantro, rice and season with salt, black pepper and a pinch of red pepper flakes. Mix all together very well. Then fill the veggies with the rice mixture. Pour a small amount of water into the bottom of the baking dish with olive oil and drizzle them with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the veggies are soft and looks lightly browned, another 15 to 20 minutes.

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