Stuffed vegetables casserole
Cooking time45 minutes
Prep time20 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 4 large firm tomatoes
- 4 large peppers
- 2 potatoes
- 60 ml. Altis Classic Olive Oil
- 100 gr. tomato juice
- 1/2 teaspoon oregano
- Freshly ground pepper
- Salt
For the stuffing
- 100 gr. glutinous rice
- 2 scallions, minced
- 1 onion, minced
- 2 garlic cloves, minced
- 1 small bunch of parsley, minced
- 5-6 leaves of basil, minced
- 40 ml. Altis Classic Olive Oil
- 150 ml. tomato juice
- Freshly ground pepper
- Salt
Instructions
EXECUTION
- We cut off the vegetable tops and remove their interior.
- We prepare the stuffing
- In a bowl, we mince the tomatoes’ interior, rice, parsley, scallions, onion and garlic, and we add the tomato juice, salt, pepper and olive oil.
- We stuff the vegetables and place them side by side in a wide saucepan; we add the potatoes, cut in chunks.
- In a bowl, we mix the 60 ml. olive oil, tomato juice, 200 ml. water, oregano, salt, pepper, and we pour the mix over the vegetables.
- We boil the stuffed vegetables with the saucepan covered for 40-45 min. and then serve.
- We can prepare the stuffing with groats or couscous instead of rice
