Vegetables stuffed with rice

INGREDIENTS: (FOR 6 PORTIONS)

  • 12-15 tomatoes, green or red peppers, courgettes, aubergine
  • 200 gr.rice
  • oil
  • 4 dry onions
  • 4 cloves of garlic
  • 2 carrots
  • 1 little bunch of sliced parsley
  • a bit mint and fennel (if we have)
  • a bit trimmed toast
  • potatoes
  • salt, pepper

 

EXECUTION:

Cut 1/3 of our vegetables from the upper place of them and take its substance of. Keep the hold.

Put the vegetables in a baking tray and put inside them some salt and sugar. Put in a huge blender the hold from our vegetables, the carrots, the onions, the garlic, the parsley, the mint, and the fennel and chop them. Put hem all in a casserole, with some oil, some water, the rice, salt with pepper and let them boil for some time (optional, we can leave the boiling out).

We fill the vegetables, we put the upper place (which we have cut in the beginning), pure oil and trimmed toast.

Peel the potatoes and cut them, put them in the baking tray between the stuffed and sprinkle salt and pepper.

We can even put every kind of flavour has been left. Bake it for about 1 hour at 180 degrees.